By | April 01, 2014


Preheat oven to 350 degrees F.

Mix oats, flour and salt together in a bowl. Add butter and sweetener; mix well. Stir in nuts and set aside.

In a small bowl, combine strawberries, rhubarb, sucanat, salt, tapioca and orange juice. Toss gently. Put fruit mixture in an 8X8 pan. Spoon the oat-nut mixture evenly on top of the fruit. Cover and bake 30 minutes. Uncover and bake 10 minutes more to crisp the topping.

Read the story + other Spring recipes:: What's In Season: Spring in Kansas City


  • 1 cup rolled oats
  • 1/2 cup whole wheat pastry flour
  • 1/2 teaspoon sea salt
  • ¼ cup melted butter or walnut oil
  • ¼ cup maple syrup
  • 1/3 cup tablespoons chopped nuts
  • 1 pint strawberries, washed, trimmed and sliced
  • 1 stalk rhubarb, diced
  • ¼ cup sucanat (unrefined cane sugar)
  • ¼ teaspoon sea salt
  • 1 tablespoon tapioca
  • 1 tablespoon orange juice
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