Strawberry Rhubarb Crisp

Fresh rhubarb in the market is a sure sign of spring! In this crisp, the tartness of the rhubarb is balanced by the sweetness of strawberries. You may want to add a scoop of vanilla ice cream.



1 pound rhubarb cut into 1/2-inch pieces (about 4 cups)

1 (16 ounce) box strawberries, sliced (about 2 cups)


1 tablespoon cornstarch


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

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


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