Name: Strawberry Rhubarb Crisp
Yield: 6
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; 1 cup rolled oats; ¼ cup whole wheat flour; ¼ cup unsalted butter, melted; ¼ cup coconut sugar; ⅛ tsp salt

AuthorMaria

[cooked-sharing]

Yields6 Servings

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

Preheat oven to 375°F.

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

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.

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