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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 cup(s) fresh strawberry's washed, hulled |
2 cup(s) fresh rhubarb washed, cubed |
2 teaspoon(s) corn starch |
zest whole(s) juice of one whole lemon |
2 tablespoon(s) honey |
topping |
1 1/2 cup(s) rolled oats |
1/4 cup(s) brown sugar |
1/4 teaspoon(s) cinnamon |
4 tablespoon(s) butter or coconut oil |
1/2 cup(s) pecans or walnuts |
Directions:
1. Toss fruit together with corn starch, lemon zest, lemon juice and honey ~ spread into a 1 quart baking dish. In a food processor blend oats, brown sugar, cinnamon and butter until it can be compressed into a crumble. Pulse in the pecans and then gently stir in the remaining 1/2 cup of rolled oats. Spoon topping over the fruit and bake at 350 for 25 to 30 minutes. Serve warm with whipped topping or vanilla ice cream.
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