Strawberry Rhubarb Crisp with Honey
These strawberry rhubarb crumbles are easier to make than a rhubarb pie, but equally satisfying. The dessert is sweetened with honey for a more flavourful treat.
Servings: 4
Calories: 303kcal
Equipment
Ingredients
- 63 grams bleached all-purpose flour
- 63 grams rolled oats (or large flake oats)
- 42 grams unsalted butter softened
- 25 grams honey
- 4 fresh strawberries or 8 little ones
- 450 grams fresh rhubarb
- 4 tablespoon honey
- 4 pinches grey salt for finishing
Instructions
- In a large bowl, make the crumble by combining the flour and oats, and then working in the butter with your fingertips. When the mixture resembles a coarse crumble, add in the 25 grams of honey and work it in with a fork or your fingers. Set aside in the fridge.
- Hull and slice the strawberries (either in 2 or 4, depending on the size). Divide among 4 ramekins.
- Slice the rhubarb and divide it among the ramekins, then place a tablespoon of honey in each and mix to coat.
- Top with the cold crumble mixture, and finish with a sprinkling of salt.
- Bake in a 350ºF (175 °C) oven for 30–40 min, until the fruit is bubbling and the crumble begins to brown lightly.
Notes
- I made this crumble with Stirling Churn 84 butter
Nutrition
Calories: 303kcal | Carbohydrates: 51g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 396mg | Potassium: 433mg | Fiber: 4g | Sugar: 24g | Vitamin A: 379IU | Vitamin C: 16mg | Calcium: 114mg | Iron: 2mg
