- 4 cups chopped rhubarb
- 2 cups sliced fresh strawberries
- 3/4 cup honey
- 1/3 cup whole wheat flour
- 1/2 teaspoon ground cinnamon
- 1 cup whole wheat flour
- 1 cup rolled oats
- 1/4 cup molasses
- 1/4 teaspoon ground nutmeg
- 1/2 cup butter, cut into pieces
- Preheat oven to 350 degrees F (175 degrees C).
- Combine rhubarb, strawberries, honey, 1/3 cup flour, and cinnamon in a large bowl; let rest for 5 to 10 minutes, stirring occasionally. Transfer fruit mixture to a 9×13-inch baking dish.
- Mix remaining 1 cup flour, rolled oats, molasses, and nutmeg in another bowl. Cut in butter with a knife or pastry blender until the mixture resembles coarse crumbs. Sprinkle crumb mixture over fruit.
- Bake in preheated oven until crumb topping is golden brown, 35 to 40 minutes.