As we are nearing the end of rhubarb season I thought I was through with recipes that included this vegetable that acts like a fruit. Well that and I’m kind of “rhubarbed-out.”
But I was visiting a friend who had rhubarb to pick before it was too late. He also happens to be a beekeeper and was harvesting honey. Therefore, I wanted to feature his honey in a recipe.
If you don’t have rhubarb, any fruit would be equally delicious including blueberries, raspberries, peaches, blackberries, or a combination of them. You will just have to adjust the cooking time depending on which fruit you use.
Vegetable cooking spray or butter to grease baking dish
4 1/2 cups (1/2-inch) sliced rhubarb (about 1 pound)
1/2 pound fresh strawberries, sliced
1/4 cup honey
Pinch kosher or sea salt
1/2 teaspoon ground cardamom
1 teaspoon pure vanilla extract
1 teaspoon lemon zest
1/3 cup regular oats
1/3 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons chilled butter , cut into small pieces
Grease a 8-inch square or 9-inch round baking dish with cooking spray or butter (if I have a choice, I always use butter). Set aside.
Combine rhubarb, strawberries, honey, salt, cardamom, vanilla extract, and lemon zest, and toss well. Spoon into prepared baking dish.
Place oats, flour, and sugar in food processor, and pulse 2 to 3 times. Add chilled butter, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture, squeezing some of the crumbs together for more crunch.
Set baking dish on a sheetpan (to catch any drips) and bake at 375° F for 40 minutes or until rhubarb is tender. Allow to cool and serve with vanilla ice cream or whipped cream.