Rhubarb and Berry Crisp
When berries aren’t in season, choose frozen varieties such as strawberries, blueberries or raspberries to give this crisp a fresh taste. And use local honey whenever you can’you can’t beat the natural taste and texture.
Best Health Magazine, May 2009; photography by Edward Pond
- 6 cups rhubarb diced
- 3 cups berries (e.g., blueberries or halved strawberries)
- 1/4 cup honey
- 3/4 tsp cinnamon
- 1/4 tsp powdered ginger
- 1/4 tsp vanilla
- 1 cup whole wheat flour
- 1 cup instant plain oatmeal
- 1/2 cup unsalted butter cold, cut in 1/2 in./1 cm cubes
- 1/3 cup honey
- 1/2 cup walnuts chopped
- Preheat oven to 375°F.
- In a bowl, add rhubarb, berries, honey, cinnamon, ginger and vanilla. Combine and pour into a 9x13 in. (3 L) rectangular dish.
- For the topping, combine flour and oatmeal in a bowl. Using your fingertips, mix butter and honey into the flour and oatmeal until crumbly, or pulse in a food processor until pebbly.
- Add walnuts and stir, then sprinkle over the fruit. Bake, uncovered, until fruit is soft and topping is golden, about half an hour.
- You can also cook the crisp on a gas barbecue: Cover crisp with tin foil to make sure it doesn't burn. Leave the flame on one side set at 325°F and place crisp on the side that has the heat off for approximately half an hour, or until the fruit starts to bubble.