Honey Almond Rhubarb Crumble

From acouplecooks.com.

Ingredients:

For the filling

• 1 pound rhubarb (about 3 cups)
• 1 pound strawberries (about 3 cups)
• 1 Tbsp. minced fresh ginger, optional
• 1 Tbsp. balsamic vinegar
• 1/2 cup honey
• 2 Tbsp. all-purpose flour
• pinch of salt

For the topping

• 1 1/2 cup rolled oats
• 1/2 cup slivered almonds
• 2/3 cups whole wheat flour
• 1/4 tsp. salt
• 1/2 cup honey
• 4 Tbsp. butter, melted or very soft

Preparation

Preheat oven to 375 degrees Fahrenheit.

Chop the rhubarb into half 1/2 pieces. Chop the strawberries. Peel the ginger and mince or grate 1 tbsp.

In a large bowl, stir together the rhubarb, strawberries and ginger with all-purpose flour and a pinch of salt. Stir in 1 Tbsp. balsamic vinger and 1/2 cup of honey.

In a separate medium bowl, combine oats, almonds, whole wheat flour, salt, honey and butter.

Divide the fruit mixture evenly into either 8 half-pint wide mouth canning jars or 8 small ramekins. Then top each with the crumble mixture and press down to ensure that nothing is sticking above the mouth of the jar or ramekin.

Bake for 35 minutes, or until top is browned. Cool for at least 15 minutes before eating.