Low Sugar Strawberry Rhubarb Crisp
A lot of rhubarb crisp recipes add a large amount of sugar. This recipe keeps the sweetener to a minimum so it's healthier and you can enjoy the tang of the rhubarb!
chopped fresh rhubarb
4
cups
strawberries, hulled and sliced
1
pint
honey
1
tablespoon
rolled oats
1
cup
packed brown sugar
½
cup
ground cinnamon
1
teaspoon
butter, cut into pieces
¼
cup
 Preheat the oven to 350 degrees F (175 degrees C).
  Stir rhubarb, strawberries, and honey together in a medium bowl; transfer to a shallow baking dish. Stir oats, brown sugar, and cinnamon together in the same bowl. Mix in butter with a pastry blender until crumbly; spread on top of fruit.
  Bake in the preheated oven, until rhubarb is tender and the topping is toasted, about 40 minutes. Serve warm.
