This is my final honey recipe and it’s DESSERT!
Gracious words are a honeycomb, sweet to the soul and healing to the bones. ~Proverbs 16:24
I hope you will make this SWEET dessert and serve it up with some SWEET words for your loved ones! Too often we use our words to tear each other down instead of building each other up. We focus on that which is lacking in one another instead of praising each other for our strengths.
We all know how much words can affect us… at least they affect me… they can make or break my day (or my week) and can inspire or discourage alike. So, whether you write a note or bring a verbal word of encouragement along with this crumble, speak gracious words that will be sweet to the souls of those who receive them… sweet like “honeycomb” as Proverbs says. 🙂
This recipe is especially close to my heart…
I grew up visiting the small town of Hendricks in farm-country Minnesota. One of my fondest memories was having my Grandma Caroline’s homemade rhubarb jam and pie… made with rhubarb straight from her garden no less!
While I didn’t harvest my rhubarb from my backyard garden (I’m expecting my green thumb to arrive any day now…), I did pick up some from the grocery store along with some strawberries for this DELICIOUS dessert!
Chop up some rhubarb (look for bright red stalks when you’re shopping!) and some strawberries.
I chopped off both ends of each rhubarb stalk, cut them in half lengthwise, and then sliced them into 1/4-inch pieces.
For the strawberries, simply cut them in half… or in fourths if they are on the larger side… I trust your judgment…
Add the chopped rhubarb and strawberries, honey, sugar, lemon juice, and lemon zest to a large bowl.
Give it all a good toss!
Pour this glorious fruit filling into a greased 8×8 square baking pan…
Add slivered almonds to a food processor and give them a few pulses just to break them up a bit. To that add quick oats, brown sugar, granulated sugar, and flour. Give it a few more pulses.
Finally, add in some cubed, chilled butter in and pulse it some more until the mixture comes together a bit. I usually take out the blade and use my fingers to squeeze and crumble the mixture just a bit more to help it really come together.
PUTTING IT ALL TOGETHER:
Now this is really tricky.
Bring your crumble mixture over to your fruit filling in the pan…
Pour the crumble over the top of the fruit and spread it out evenly over the top of it.
Put the crumble in the oven.
Holey Moley… that looks good! I wish I had some left so I could have a slice right now…
Cool the crumble about 10 minutes on a wire rack. Serve it warm or at room temperature. You can also make it ahead of time and re-heat it if you like… no problem! Re-warm the whole thing in the oven or zap individual portions in the microwave as desired.
Slice and serve!
When I was writing this recipe I was just craving a crumble topping… but I ended up enjoying the fruit filling just as much as I like the topping… the combination of rhubarb and strawberries is phenomenal and the almond in the crumble-topping just sends it OVER THE TOP!!! 🙂
We especially enjoy ours served WARM with vanilla ice cream!!
THE COST: This dessert comes in just under $8 TOTAL and runs you about 50-88 cents per serving, depending on how many portions you cut it into. The recipe makes 9-16 bars 🙂
Happy Economical Eating!
And don’t forget to deliver those sweet words along with your sweet dessert!
Thank you all for reading!