- 4 cups chopped fresh rhubarb
- 1 pint strawberries, hulled and sliced
- 1 tablespoon honey
- 1 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 1 teaspoon ground cinnamon
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
- Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.
08/03/2019
recipepes.com
low sugar strawberry rhubarb crunch, recipe
PT15M
PT1H
5
455 calories
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