Strawberries and Rhubarb are both in season now at the Market. The time is right for making this easy and delicious fruit crisp that uses minimal sugar so that the tartness of the rhubarb can shine through. That makes it healthier too!
Low Sugar Strawberry Rhubarb Crisp
recipe from Allrecipes
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
Directions
- 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. Makes 6 servings.
This is great with vanilla ice cream on the side or topped with whipped cream.
