Prep: 25 min
Cook: 35 min
Total: 1 hr 20 min
2 pints strawberries, hulled and quartered lengthwise
2 cups fresh or frozen and thawed rhubarb (cut into 1/2" pieces)
2 tablespoons quick-cooking tapioca or 1 tablespoon cornstarch (see note)
1/4 teaspoon ground ginger
3/4 cup sugar, divided
1 teaspoon ground cinnamon, divided
1/3 cup whole grain pastry flour
Pinch of salt
2 tablespoons butter
1/2 cup old-fashioned rolled oats
1 1/2 tablespoons honey
1. In a 2-quart baking dish, combine strawberries, rhubarb, tapioca or cornstarch, ginger, 1/2 cup of the sugar, and 1/4 teaspoon of the cinnamon. Spread fruit mixture level, and let stand for 20 minutes.
2. Meanwhile, preheat oven to 400°F. In a medium bowl, stir together flour, salt, and the remaining 1/4 cup sugar and 3/4 teaspoon cinnamon. Cut in the butter until mixture is texture of fine meal. Stir in oats until combined. Drizzle honey on top and stir until mixture is crumbly. Sprinkle over fruit in an even layer.
3. Bake for 35 to 40 minutes, or until fruit is bubbly and topping is golden brown. Serve warm or at room temperature.
Use either the tapioca or cornstarch to thicken. If the berries are not very juicy, use the minimum amount of cornstarch suggested in the recipe.
Nutritional Facts per serving
CALORIES 238.7 cal
FAT 4.7 g
SATURATED FAT 2.4 g
CHOLESTEROL 10 mg
SODIUM 54 mg
CARBOHYDRATES 49 g
TOTAL SUGARS 34.7 g
DIETARY FIBER 4.1 g
PROTEIN 2.9 g
Recipe courtesy of the Rodale Recipe Finder.