Low Sugar Strawberry Rhubarb Crisp
Ingredients
- 4 cups chopped fresh rhubarb
- 1 pint strawberries, hulled and sliced
- 1 tablespoon honey
- 1 cup rolled oats
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup butter, cut into pieces
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven, until rhubarb is tender and the topping is toasted, about 40 minutes. Serve warm.
Source
Original recipe: View Original
