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
- 4 cups chopped fresh rhubarb
- 1 pint strawberries , hulled and sliced
- 1 tablespoon honey
- 1 cup rolled oats
- 0.5 cups packed brown sugar
- 1 teaspoon ground cinnamon
- 0.25 cups butter , cut into pieces
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C).
-
2
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.
-
3
Bake in the preheated oven, until rhubarb is tender and the topping is toasted, about 40 minutes. Serve warm.
Nutrition Facts
Per serving
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