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Strawberry Rhubarb Crisp


  • 1/2 cup whole wheat pastry flour
  • 1/2 cup rolled oats
  • 1/4 cup sugar
  • 1/4 cup butter melted
  • 1/2 teaspoon cinnamon
  • 4 cups rhubarb
  • 2 cups strawberries
  • 1/3 cup honey
  • 2-3 tablespoons whole grain flour depending on how juicy the fruit is


  • Preheat the oven to 375 degrees.
  • Chop the rhubarb and strawberries into bite sized pieces and place in a medium sized bowl along with the honey and couple tablespoons of flour.  Mix well and set aside.  In another bowl mix the flour, oats, sugar, and cinnamon.  Mix the melted butter in till it is evenly distributed, or if you want to you can use cold butter and cut it in with a pastry blender.  Butter the dish you're going to bake with, either one 8"x8" square or 9" round dish or several smaller ramekins.
  • Pour the fruit in till about 2/3rds full, heaped slightly in the middle.  Sprinkle with the crisp topping being sure to divide equally among all the dishes if using more than one, and make sure to spread it evenly so none of the topping burns.
  • Bake for 40-45 minutes for one large pan or less time for the smaller dishes.  Put a baking sheet under the dish you use to bake the crisps as it really bubbles up and will spill over the edges.  The crisp is done when it bubbles up around the edges and is golden on top.  Cool at least half an hour before serving.