Strawberry Rhubarb Crisp


Quebec strawberries and rhubarb sweetened with strawberry preserves under a topping of oats and honey. A great way to enjoy these two seasonal fruits.

Preheat oven to 375 degrees F.


1/3 cup strawberry preserves
2 cups fresh rhubarb cubed
1/8 teaspoon ground cinnamon or nutmeg
2 cups strawberries stem removed and sliced
3 tablespoons flour
1/2 cup quick-cooking rolled oats
2 tablespoons fine cornmeal
2 tablespoons honey or agave nectar
1 teaspoon vanilla


In a large bowl, stir together preserves and spices. Add strawberries and rhubarb and flour, stir gently until combined. Transfer into a 9-inch pie plate. Bake, uncovered, for 20 minutes.
Combine in a small bowl, rolled oats and cornmeal. Stir in honey and vanilla until blended. Sprinkle over strawberry mixture. Bake, uncovered, about 20 minutes or until topping is golden brown and fruit is tender.
Serve warm.


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