Rhubarb and strawberry crumble

Preheat the oven to 170 °C. Thoroughly wash the strawberries and rhubarb, cut them into smaller pieces, and mix with 4 tablespoons of honey.

Spread the strawberries and rhubarb over the bottom of a baking dish (Ø 20 cm), place in the preheated oven, and bake for 15 minutes at 160–170 °C.

While the rhubarb and strawberries are baking, prepare the crumble topping. First, finely grind the walnuts. Then, in a bowl, mix the ground walnuts, rolled oats, softened butter, and the remaining 2 tablespoons of honey – preferably with your hands to combine the mixture thoroughly.