Ingredients
4 cups (400g) chopped fresh rhubarb
1 pint (300g) strawberries, hulled and sliced
1 tbsp honey
1 cup (90g) rolled oats
1/2 cup (100g) packed brown sugar
1 tsp ground cinnamon
1/4 cup (60g) butter, cut into pieces
Directions
Step 1
Preheat the oven to 175°C (350°F).
Step 2
In a medium bowl, mix together the rhubarb, strawberries, and honey. Transfer the mixture to a shallow baking dish. In the same bowl, combine the oats, brown sugar, and cinnamon. Use a pastry blender to mix in the butter until crumbly. Spread the oat mixture on top of the fruit.
Step 3
Bake in the preheated oven for about 40 minutes, or until the rhubarb is tender and the topping is toasted. Serve warm.