Strawberry Rhubarb Crunch

2 cups of fresh strawberries
2 cups of thinly slice Rhubarb
1 cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch or arrowroot
1/2 teaspoon kosher salt
1/4 cup orange juice

CRUST INGREDIENTS:
2 cups all-purpose flour
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter melted

Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt, and cornstarch. Stir to coat and add the orange juice.
Stir again and set aside.
In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9×13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

To make this recipe gluten-free:
Substitute 1 1/3 cups
brown rice flour and 2/3 cup tapioca starch for the all-purpose flour in this recipe.

Recipe and Photo From: barefeetinthekitchen.com