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It’s that time of year again! Rhubarb season. This bright pink stalk provides a sour, tangy and sweet taste all at once. You can easily find rhubarb in German supermarkets, such as Globus and Aldi, from the middle of March until the end of June. Don’t know what to do with rhubarb? Check out this low sugar, strawberry rhubarb crunch — perfect for health-conscious eaters!
STRAWBERRY RHUBARB CRUNCH
Start to finish: 55 minutes
Servings: 8
Ingredients
4 cups chopped fresh rhubarb
1 pint strawberries (hulled and sliced)
2 tablespoons honey
1/2 teaspoon lemon juice
1 cup oats
2 tablespoons corn starch
1/4 cup butter
1/2 brown sugar (packed)
1 teaspoon cinnamon
vanilla ice cream
Directions
Preheat oven to 175 °C (350 °F)
In a medium sized bowl, mix rhubarb, strawberries, cornstarch, lemon juice and honey.
Transfer to a shallow, medium sized baking dish. In the same bowl, stir oats, brown sugar and cinnamon.
Mix in butter until crumbly, and spread over top of fruit.
Bake for 45 minutes, until rhubarb is tender and topping is toasted.
Serve warm with vanilla ice cream and enjoy!
Receipe modified and adapated from AllRecipes.com.
