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LOCATIONS
KOKOMO, IN 3717 S Reed Rd. (931 S.) Kokomo, IN 46902
Mon-Sat 9-8
Sun 11-6
(765) 453-5555
WEST LAFAYETTE, IN 500 W. Sagamore Pkwy (University Plaza) West Lafayette, IN 47906
Mon-Fri 9AM-7PM
Sat 10AM-5PM Sun Closed
(765) 464-1555
*Please check the calendar below for holiday hours
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Gluten-Free Strawberry-Rhubarb Crisp
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This content originally appeared on
tasteforlife.com
Prep Time:
20 minutes
Yield:
4
Ingredients
1 cup chopped fresh or frozen rhubarb (
1
⁄
2
-inch pieces)
2 cups fresh strawberries, halved
2 tsp lemon juice
1
⁄
4
cup sugar
2 Tbsp cornstarch
2 cups store-bought gluten-free granola
2 Tbsp butter, cut into small pieces
Directions
Preheat oven to 350º.
In a large bowl, sprinkle rhubarb and strawberries with lemon juice.
Add sugar and cornstarch and toss to combine.
Transfer mixture to a glass baking dish.
Top with granola. Dot butter evenly over top.
Cover and bake for 20 minutes.
Uncover and bake for an additional 10 minutes, or until fruit is bubbly around the edges and granola topping is browned.
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