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Strawberry Rhubarb Crisp

AuthorMaria
Strawberry Rhubarb Crisp
Yields6 Servings
 2 cups strawberries, hulled and quartered
 2 cups rhubarb, cut into 1/2-inch pieces
  cup honey
 1 tbsp arrowroot powder
 ¼ tsp salt
Topping
 1 cup rolled oats
 ¼ cup whole wheat flour
 ¼ cup unsalted butter, melted
 ¼ cup coconut sugar
  tsp salt
1

Preheat oven to 375°F.

2

In a 1 1/2-qt baking dish or pie plate, combine strawberries, rhubarb, honey, arrowroot powder, and salt.

3

In a medium bowl, combine oats, flour, butter, sugar, and salt. The mixture should be slightly clumpy. Sprinkle over top of fruit in baking dish.

4

Bake 45 minutes, or until juices are bubbling and topping is golden brown. Remove from oven and let cool slightly. Serve and enjoy! (Best served with a scoop of vanilla ice cream!)

Ingredients

 2 cups strawberries, hulled and quartered
 2 cups rhubarb, cut into 1/2-inch pieces
  cup honey
 1 tbsp arrowroot powder
 ¼ tsp salt
Topping
 1 cup rolled oats
 ¼ cup whole wheat flour
 ¼ cup unsalted butter, melted
 ¼ cup coconut sugar
  tsp salt

Directions

1

Preheat oven to 375°F.

2

In a 1 1/2-qt baking dish or pie plate, combine strawberries, rhubarb, honey, arrowroot powder, and salt.

3

In a medium bowl, combine oats, flour, butter, sugar, and salt. The mixture should be slightly clumpy. Sprinkle over top of fruit in baking dish.

4

Bake 45 minutes, or until juices are bubbling and topping is golden brown. Remove from oven and let cool slightly. Serve and enjoy! (Best served with a scoop of vanilla ice cream!)

Strawberry Rhubarb Crisp

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