Strawberry rhubarb season is short. Make it count. Raw Knotweed honey brings a deep, earthy, caramelly sweetness to this crisp that white sugar just can't touch.
We also tried this recipe with our other raw honey varietals, like wildflower raw honey, and it worked perfectly (you'll get a more floral flavor profile). You can use any raw honey you have on hand for this recipe.
Strawberry Rhubarb Crisp with Raw Honey
Ingredients:
- ½ Cup flour
- ¾ Cup rolled oats
- ½ tsp cinnamon
- 3 Tbs butter (softened)
- 2 Tbs honey (or more)
- 10 strawberries
- 2-3 Rhubarb Stems
- 1 Orange (juice and zest)
- 2 tsp cornstarch
- ¼ Cup raw honey (or more)
- Flaked sea salt to finish
Instructions:
- Make the crumble by mixing flour and oats, then incorporating butter until coarse; add honey and refrigerate.
- Hull and slice strawberries, and slice rhubarb; combine with strawberries.
- Zest and juice half an orange over the fruit mix, sprinkle with cornstarch, and mix well.
- Divide the mixture among 4 ramekins, or add it to a greased square baking dish, then top with the oat crumble.
- Bake at 350°F (175°C) for 30-40 minutes until bubbling and lightly browned; sprinkle with salt and serve.
Click here to download the printable recipe card or click the image below.
This recipe comes from our three-generation family beekeeping farm, with hives across the U.S. We focus on regional, single-varietal raw honey, unheated and unfiltered, so every jar carries the real taste and health benefits of where it was made. Find raw honey made from hives near you.
