1 1/2 lbs rhubarb, chopped into 1/2 in pieces
1/4 cup honey
1 Tbls. butter
1 Tbls. cornstarch
For the crumble topping:
1 1/2 cup whole wheat flour, whole wheat pastry flour, or white wheat flour
6 Tbls. butter, cold and diced
3 tablespoons brown sugar
Preheat the oven to 375°F
Heat the rhubarb in a pan on medium to medium low with the honey, 1 T butter, and cornstarch for about 5 minutes, until the rhubarb is glossy and everything has melted together. Transfer to an 8 1/2" pie tin or square baking dish.
To make the crumble topping, place the flour and brown sugar in a bowl and rub in the butter until it is thoroughly combined, with a texture like soft crumbs.
Spread evenly over the fruit. Bake 35-45 minutes.
