This recipe was originally called Rhubarb Honey Crisp but I threw in 1 or 2 cups of strawberries because.....................
1. I love strawberries
2. I love strawberries
3. I love strawberries
Rhubarb/Strawberry Honey Crisp
5 cups Chopped Rhubarb
1/2 cup Liquid Honey
1 tbsp All Purpose Flour
1 tsp Cinnamon
1/2 tsp Ginger (optional) ... I didn't use it
1-1/2 cups Large flake rolled oats
1/3 cup brown sugar
1/3 cup liquid honey
1/4 cup melted butter
1 tsp cinnamon
1/2 tsp salt
In mixing bowl stir together rhubarb, honey, flour, cinnamon and ginger (if using) until well combined. Spoon into greased 8 cup baking dish.
Toppiing: In same mixing bowl stir together oats, sugar, honey, butter, cinnamon and salt; sprinkle evenly over rhubarb
Bake in 375 degree F oven for 40 to 45 minutes or until fruit is tender and topping is browned.
** Easy, peasy recipe but such a fabulous summer dessert.... I served mine warm with french vanilla ice cream. I also didn't use the total amount of honey called for... I used just under 1/2 cup because I added the strawberries which were sweet and because I like a tiny bit of tartness from the rhubarb.