Strawberry Rhubarb Crisp
A cozy serving of strawberry rhubarb crisp, topped with a generous spoonful of whipped cream, could very well be the ideal effortless dessert for springtime!
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Ingredients
- 20 ounces strawberries
- 1/4 cup honey
- 3/4 cup quick oats
- 1/3 cup 100% gluten-free or white whole wheat flour
- 2.25 ounces light brown sugar or coconut palm sugar
- 1/2 tsp cinnamon
- 3 tablespoons butter
- 1 tbsp cornstarch
- 12 ounces rhubarb stalks
- 1/2 orange
Instructions
- 1
Preheat your oven to 375°F (190°C).
- 2
In a baking dish suitable for the oven, combine the strawberries and rhubarb.
- 3
Drizzle honey over the fruit mixture.
- 4
Next, incorporate the orange juice and zest; sprinkle cornstarch on top and gently toss the mixture until the fruit is evenly coated.
- 5
In a medium-sized bowl, blend the remaining ingredients for the topping, then evenly distribute this mixture over the fruit.
- 6
Bake in the oven until the topping achieves a golden hue and the fruit starts to bubble, approximately 40 minutes.
- 7
If you like, serve with a scoop of frozen yogurt or a dollop of whipped cream.