Lower Sugar Strawberry Rhubarb Crisp
Every time I see rhubarb at the farmer’s market, I get super excited and try to find strawberries. I am still trying to find my favorite recipe, but I really like how this uses local honey (also from the farmer’s market) instead of refined white sugar.
2 stalks fresh rhubarb, chopped
1 pint strawberries, hulled and sliced
1 tablespoon honey
¾ cup rolled oats
½ cup packed brown sugar
¼ cup butter
1 tsp ground cinnamon
Preheat oven to 350 degrees.
In a medium bowl, stir together the rhubarb, strawberries, and honey.
Transfer to a shallow baking dish.
(To save a bowl), use the medium bowl to mix the oats, brown sugar, and cinnamon. Mix in the butter until crumbly.
Spread over the top of the fruit.
Bake for 40 minutes until the rhubarb is tender and the top is toasted.
Serve warm with topping of your choice (vanilla ice cream, whipped cream, or what we did: whatever is left in the house!)