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My stepfather has a garden and an apiary. We are blessed with delicious, organic fruits, vegetables, and the ambrosia of pure, wildflower honey straight from the comb, nothing added, nothing done to it. Store honey is tasteless by comparison! I use this honey in the following recipe, and I highly recommend local honey not only for its delicious culinary uses, but also for medicinal reasons. (Doctors recommend daily intake of local honey for people with allergies.)

Ingredients

• 3/4 Cup rolled oats
• 1/3 Cup butter
• 1/3 Cup flour
• 3/4 Cup brown sugar
• 1/2 Teaspoon cinnamon
• 1 pound of rhubarb (preferably fresh, but frozen works fine)
• 1/2 Cup honey (or to taste)

Method

Heat oven to 350 degrees. Mix oats, butter, flour, brown sugar, and cinnamon together in a bowl until crumbly. Put rhubarb in an 8×8 inch pan and drizzle honey over it. Sprinkle crisp crumble over the top of the rhubarb and place in oven for 35-40 minutes. Let cool enough to eat, and then enjoy! It’s scrumptious with vanilla ice cream on top…yum!

[This recipe works well with other fruits like blueberry, peach (use a lot less honey-too sweet), and raspberry]