Rhubarb Honey Crisp


This is a sweet and crunchy mix that will become a family favourite dessert. Vanilla ice cream, anyone?


5 cups (1250 ml)     Ontario rhubarb (greenhouse or field) (chopped)

1/2 cup (125 ml)     Ontario Liquid Honey

1 tbsp (15 ml)         All-purpose flour

1 tsp (5 ml)            Cinnamon

1/2 tsp (2 ml)         Ground ginger (optional)

1 1/2 cup (375 ml)  Large-flake rolled oats

1/3 cup (83 ml)      Packed brown sugar and Ontario liquid honey (each)

1/4 cup (63 ml)      Butter (melted)

1 tsp (5 ml)           Cinnamon

1/2 tsp (2 ml)        Salt


In mixing bowl, stir together rhubarb, honey, flour, cinnamon and ginger (if using) until well combined. Spoon into grease 8-cup (2 L) baking dish.

Topping:  In same mixing bowl, stir together oats, sugar, honey, butter, cinnamon and salt; sprinkle evenly over rhubarb. Bake in 3750F (1900) oven 40 to 45 minutes or until fruit is tender and topping is browned.

6 servings
Foodland Ontario
Additional information: 

Protein: 4.5 grams

Fat: 7.5 grams

Carbohydrates: 69 grams

Calories: 362

Fibre: 4 grams