Rhubarb and Strawberry Crumble

For the topping:
1 1/3 cup flour (whole wheat, whole wheat pastry, or white wheat)
3 Tbls. brown sugar
1 Tbls. ground ginger
1/4 cup butter

For the filling:
2 cups rhubarb, chopped into 1/2-inch pieces
2 cups strawberries, hulled and quartered
1/4 cup honey
3 to 4 tablespoons cornstarch
Pinch of salt

Heat oven to 375°F.

In a mixing bowl, combine flour, baking powder, brown sugar and ginger. Cut in the butter until the texture is crumbly. Refrigerate until needed.

Toss rhubarb, strawberries, honey, cornstarch and a pinch of salt in a 9-inch deep-dish pie plate.

Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.

Cup of Cheer

Made of rhubarb juice and honey, from Pearls of Lutra.

2 1/2 lb. rhubarb
2 qt. Water
1/2 c. honey

Cut rhubarb in 1 inch pieces. Cook in hot water until soft (not boiling). Strain out the rhubarb pieces. Stir in the honey. Chill.


You can add more honey to taste. I found that 1/2 cup was sufficient, as it sweetened it without overwhelming the rhubarb with honey flavor. However, if you have stronger rhubarb or something, you can add more honey if you want.

The rhubarb can be used again in recipes that call for cooked rhubarb. I made mine into a crumble, but it was more mushy than it would have been normally because it had already been cooked. A simple dessert is to stir honey or sugar and cinnamon into the rhubarb.