Ingredients
Fruit:
1 pound rhubarb cut into 1/2-inch pieces (about 4 cups)
1 (16 ounce) box strawberries, sliced (about 2 cups)
1/2 cup GOLDEN BLOSSOM HONEY
1 tablespoon cornstarch
Topping:
1/3 cup butter, melted
1 cup flour
3/4 cup old-fashioned oats (not instant)
1/2 cup brown sugar, packed
1/2 teaspoon cinnamon
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350°.
Place sliced rhubarb into a greased 9-inch square pan. Spoon strawberries on top.
In a small bowl, mix together honey and cornstarch. Drizzle over fruit. Set aside while preparing topping.
Melt butter in a small saucepan. Set aside. In a bowl stir together flour, oats, brown sugar and cinnamon. Stir in butter. Mix until combined and crumbly. Spoon evenly over fruit.
Bake 50 minutes until fruit is bubbly and top is golden brown. Serve warm or at room temperature.
Serves: 6
Place sliced rhubarb into a greased 9-inch square pan. Spoon strawberries on top.
In a small bowl, mix together honey and cornstarch. Drizzle over fruit. Set aside while preparing topping.
Melt butter in a small saucepan. Set aside. In a bowl stir together flour, oats, brown sugar and cinnamon. Stir in butter. Mix until combined and crumbly. Spoon evenly over fruit.
Bake 50 minutes until fruit is bubbly and top is golden brown. Serve warm or at room temperature.
Serves: 6
