We've been trying lots of new recipes, and this one did a great job of using up some of the many pounds of strawberries we picked last weekend.
Heat oven to 375º F.
Mix together in medium bowl:
- 1.5 cups washed and hulled strawberries
- 1.5 cups washed and sliced rhubarb
- 2 tsp lemon juice
- 1 TB baking powder
- 1/4 cup honey
Mix together in a second bowl:
- 1/2 cup oats
- 1/4 cup whole wheat flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 2 TB butter, melted
Lightly coat 4 1-serving ramekins with olive oil spray. Divide strawberry rhubarb mixture between each dish. Top with oatmeal mixture. Place ramekins on baking sheet. Cook for 25 minutes, or until topping is lightly browned and fruit is bubbling.
Serve with vanilla ice cream or whipped cream.
Inspired by: http://www.skinnytaste.com/2011/05/strawberry-rhubarb-crisp.html
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