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Strawberry Rhubarb Crisp
from Cookie + Kate

Name: Strawberry Rhubarb Crisp
Prep time: 20M
Cook time: 50M
Total time: 1H10M
Ingredients: 3 tablespoons plain yogurt (Greek or regular); 4 tablespoons butter, melted; ¼ teaspoon fine grain sea salt; ⅓ cup lightly packed brown sugar; ¾ cup white whole wheat flour or regular whole wheat flour or flour of choice; ¾ cup old-fashioned oats; 1 teaspoon vanilla extract; 2 tablespoons arrowroot starch or 3 tablespoons cornstarch; ⅓ to ½ cup honey*; 1 pound rhubarb (about 4 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces); 1 pound strawberries, hulled and sliced into small bite-sized pieces

Ingredients

You need 11 Ingredients

1 pound strawberries, hulled and sliced into small bite-sized pieces

1 pound rhubarb (about 4 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)

⅓ to ½ cup honey*

2 tablespoons arrowroot starch or 3 tablespoons cornstarch

1 teaspoon vanilla extract

¾ cup old-fashioned oats

¾ cup white whole wheat flour or regular whole wheat flour or flour of choice

⅓ cup lightly packed brown sugar

¼ teaspoon fine grain sea salt

4 tablespoons butter, melted

3 tablespoons plain yogurt (Greek or regular)

Steps

Showing 1 out of 3 Steps

Preheat the oven to 350 degrees Fahrenheit. In a 9 by 9-inch baking dish, mix together the strawberries, rhubarb, honey, arrowroot or corn starch and vanilla extract.

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Cookie + Kate