Rhubarb Fruit Crisp
June 16, 2021 • 0 comments
A refreshing taste of spring!
Ingredients
- (6 cups) Chopped Rhubard
- (1/2 cup) Blueberries
- (1/2 cup) Blackberries
- (1/2 cup) Strawberries, sliced
- (1/2 cup) Peaches, chopped
- (1/2 cup) Raw Honey
- (3 Tbsp) Tapioca Starch
- Toppings:
- (3 cups) Rolled Oats
- (1 tsp) Nutmeg, ground
- (1/2 cup) Butter, softened
- (2 tsp) Cinnamon, ground
Directions
- Preheat oven to 350F.
- Combine fruit and honey. Stir until honey is dissolved.
- Sprinkle tapioca starch over fruit mixture, stirring until well blended.
- Transfer to a 9x13 inch cake pan.
- Combine all topping ingredients
- Spread on top of fruit mixture
- Bake for 45 minutes until bubbly around the edges.
- Serve with fresh cream or ice cream
