Strawberry-Rhubarb Crumble

• 1-1/2 cups sliced fresh or frozen rhubarb
• 1/2 cup sliced fresh strawberries
• 3/4 cup sugar
• 4 tablespoons brown rice flour, divided
• 1/2 teaspoon ground cinnamon
• 1/2 cup gluten-free cornflakes, crushed
• 2 tablespoons brown sugar
• 1/8 teaspoon gluten-free vanilla extract
• 2 tablespoons cold reduced-fat butter

1. In a small bowl, combine the rhubarb, strawberries, sugar, 1 tablespoon rice flour and cinnamon. Transfer to a 3-cup baking dish coated with cooking spray.
2. In another bowl, combine the remaining rice flour, cornflakes, brown sugar and vanilla; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture.
3. Bake at 350u0b0 for 40-50 minutes or until filling is bubbly and topping is golden brown. Cool for 15 minutes before serving.

frozen rhubarb, fresh strawberries, sugar, brown rice flour, ground cinnamon, cornflakes, brown sugar, vanilla, cold reducedfat

Taken from www.tasteofhome.com/recipes/strawberry-rhubarb-crumble/ (may not work)