Ingredients

The following ingredients have 4 Servings
  • 1 1/2 pounds rhubarb stalks (sliced into 1/2-inch thick pieces)
  • 1/2 cup granulated sugar
  • 1 pound strawberries (hulled and quartered)
  • 3 tablespoons honey
  • 3 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 4 tablespoons soft butter
  • 2 tablespoons extra virgin olive oil
  • 1/3 cup brown sugar
  • 1/4 teaspoon kosher salt
  • 1 cup quick rolled oats
  • 3/4 cup whole wheat flour or all purpose flour

Instruction

  • Preheat oven to 375 ºF.
  • Put the rhubarb in a bowl along with 1/4 cup sugar and toss well. Let sit for 15 minutes.
  • Put the strawberries in a separate bowl and add remaining sugar. Toss well and let sit for 15 minutes.
  • Drain the excess liquid from the rhubarb and the strawberries, and add rhubarb to the strawberries. Add honey, cornstarch, lemon juice and vanilla extract and toss well. Transfer mixture to a 8-inch square dish.
  • In a small bowl, combine the ingredients for the crisp and stir well and crumbly and moist.
  • Spoon the mixture on top of the baking dish and cover all the strawberries and rhubarb.
  • Bake in the oven for 45-55 minutes, until the filling is bubbling and the crisp is golden brown. 
Let cool before serving.