AuthorMaria
2 cups strawberries, hulled and quartered
2 cups rhubarb, cut into 1/2-inch pieces
⅓ 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
⅛ 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!)
CategoryDesserts, Nut-Free, Spring, Vegetarian
Ingredients
2 cups strawberries, hulled and quartered
2 cups rhubarb, cut into 1/2-inch pieces
⅓ 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
⅛ tsp salt
Comments (0)