Step 1

Preheat the oven to 350F. Lightly grease a 9×9” (or similar sized) baking dish and set aside. If any of your fruit is frozen, run under slightly warmed water until thawed, then pat dry.

Step 2

: Add the strawberries, rhubarb, sugar, cornstarch or arrowroot powder, vanilla, cardamom, and salt directly to the baking dish. Use a spatula or your hands to mix well, until evenly combined

Step 3

In a medium bowl mix together the oats, flour, chopped nuts (if using) sugar, cinnamon, and salt. Add the sliced butter to the oat mixture and use two knives or a pastry cutter to chop the butter into the crisp until evenly combined and in small pieces. Spread the crisp mixture evenly over the fruit mixture.

Step 4

Bake in the middle rack of the oven for 38 to 40 minutes, or until the fruit is bubbly and the crust is slightly golden on top.

Step 5

let the crisp sit for at least 5 minutes to cool slightly and set. Serve warm and top with dairy-free ice cream, or as desired. Leftovers will keep in the refrigerator for up to 3 days and are best reheated in the oven or toaster oven.