A lot of rhubarb crisp recipes add a large amount of sugar. This recipe keeps the sweetener to a minimum so it's healthier and you can enjoy the tang of the rhubarb!
Ingredients
- fresh rhubarb: 4 cups (chopped)
- pint strawberries, hulled and: 1 piece (sliced)
- honey: 1 Tbsp
- rolled oats: 1 cup
- packed brown sugar: 0.5 cup
- ground cinnamon: 1 tsp
- butter: 0.25 cup (cut into pieces)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Stir rhubarb, strawberries, and honey together in a medium bowl; transfer to a shallow baking dish. Stir oats, brown sugar, and cinnamon together in the same bowl. Mix in butter with a pastry blender until crumbly; spread on top of fruit.
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Bake in the preheated oven, until rhubarb is tender and the topping is toasted, about 40 minutes. Serve warm.
