Heat a large skillet on medium-low heat. Cook rhubarb with 2 teaspoons sugar for 6-8 minutes or until softened.
In a large bowl, combine flour, sugar, oats, cinnamon, and salt. Add the butter and mix with two hands until a crumble texture forms. Set aside.
Layer the rhubarb, berries, and crumble topping mixture into a cast iron pan or casserole dish.
Bake for 40-45 minutes or until bubbly. If edges start to burn before 40 minutes, cover with foil and continue baking.
Serve hot with a scoop of non-dairy ice cream or coconut whipped cream, if desired.
Made with oat flour AND oats, this Vegan Rhubarb Dessert is the perfect mix of a crumble AND a crisp! Enjoy it either way.
Made with fresh produce, this Berry Rhubarb Crumble is an easy gluten free recipe for summer.
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