Dessert: Low Sugar Strawberry Rhubarb Crunch
INGREDIENTS
Servings: 6
chopped fresh rhubarb
strawberries, hulled and sliced
honey
rolled oats
packed brown sugar
butter
ground cinnamon
DIRECTIONS
- 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.
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