These strawberry rhubarb crumbles are easier to make than a rhubarb pie, but equally satisfying. The dessert is sweetened with honey for a more flavourful treat.
In a large bowl, make the crumble by combining the flour and oats, and then working in the butter with your fingertips. When the mixture resembles a coarse crumble, add in the 25 grams of honey and work it in with a fork or your fingers. Set aside in the fridge.
Hull and slice the strawberries (either in 2 or 4, depending on the size). Divide among 4 ramekins.
Slice the rhubarb and divide it among the ramekins, then place a tablespoon of honey in each and mix to coat.
Top with the cold crumble mixture, and finish with a sprinkling of salt.
Bake in a 350ºF (175 °C) oven for 30–40 min, until the fruit is bubbling and the crumble begins to brown lightly.