Blueberry Rhubarb Crisp Honey Oats (Print Version)
# Ingredients:
→ Filling
01 -
4 cups sliced rhubarb (fresh or thawed, approximately 560 grams)
02 -
2 cups blueberries (approximately 300 grams)
03 -
120 ml honey, or more to taste
04 -
1 teaspoon ground cinnamon
05 -
1 pinch ground cloves (optional)
06 -
30 grams cornstarch (use less for a looser consistency, or more for a firmer set)
→ Topping
07 -
100 grams quick oats
08 -
100 grams pecans, roughly chopped
09 -
1 tablespoon unsweetened cocoa powder
10 -
2 tablespoons honey
11 -
3 tablespoons coconut oil, melted
# Instructions:
01 -
Set oven to 180° Celsius (350° Fahrenheit).
02 -
In a mixing bowl, combine sliced rhubarb, blueberries, honey, ground cinnamon, ground cloves, and cornstarch. Toss until the fruit is evenly coated.
03 -
Transfer the coated fruit mixture into a 24 x 19 cm ovenproof baking dish, spreading it evenly.
04 -
In a separate bowl, mix together quick oats, chopped pecans, cocoa powder, honey, and melted coconut oil until the ingredients are thoroughly combined.
05 -
Spoon the oat-pecan mixture evenly over the fruit in the baking dish, ensuring full coverage.
06 -
Place the dish into the preheated oven and bake for 40 minutes, or until the rhubarb is tender and the topping is crisp and golden.
07 -
Remove from oven and allow to cool slightly before serving warm.
# Notes:
01 -
Both fresh or thawed rhubarb can be used for this preparation.
02 -
Sweetness may need adjusting according to the natural sugars in the fruit; more honey can be added as desired.
03 -
For a juicier dessert, use less cornstarch, and for a firmer filling, increase the quantity slightly.
04 -
This topping quantity covers a 24 x 19 cm dish; larger dishes will require a proportional increase in topping.
05 -
Check for rhubarb tenderness by inserting a skewer or tasting a piece before finishing baking.