Strawberry Rhubarb Collagen Crisp

Makes 6 servings

100g Collagen Powder (optional)*

1 1/2 cups fresh strawberries, sliced

1 1/2 cups fresh rhubarb, chopped

1/4 cup stevia or sweetener of choice*

2 tbsp. lemon juice optional

1 cup rolled oats or almond flour

3/4 cup gluten-free baking flour or standard flour

1/4 cup brown sugar or coconut sugar

1/4 tsp. ground cinnamon

1/4 tsp. baking soda

6 tbsp. butter or ghee*

Preheat oven to 180C

Add strawberries, rhubarb, sweetener, and lemon juice to a large bowl and toss to combine.

Gradually sprinkle in collagen powder while mixing to prevent clumps. Don't worry if mixture seems a little gummy, it won't be after cooking.

In a separate bowl, combine remaining ingredients until a crumble forms. Add 1-2 teaspoons of water if clumps seem too dry.

Lightly coat a casserole dish with buttery spread or cooking spray.

Cover the bottom of dish with half the crumble mixture and press down evenly.

Pour rhubarb mixture over top the crumble base.

Spread remaining crumble over top.

Bake for 40-45 minutes until golden brown and bubbly on top.

Let cool 15-20 minutes before cutting into six equal pieces and serving. Leftovers will keep in the fridge in an airtight container up to one week.