Rhubarb/Strawberry Crisp

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This recipe was originally called Rhubarb Honey Crisp but I threw in 1 or 2 cups of  strawberries because..................... 

                                                1.  I love strawberries

                                                2.  I love strawberries

                                                3.  I love strawberries

                                                

Rhubarb/Strawberry Honey Crisp

                      5 cups                                        Chopped Rhubarb

                     1/2 cup                                       Liquid Honey

                     1 tbsp                                         All Purpose Flour

                     1 tsp                                           Cinnamon

                     1/2 tsp                                        Ginger (optional) ... I didn't use it

                 

                   Topping

                   1-1/2 cups                                    Large flake rolled oats

                   1/3 cup                                         brown sugar

                   1/3 cup                                         liquid honey

                   1/4 cup                                         melted butter

                   1 tsp                                             cinnamon

                   1/2 tsp                                          salt

In mixing bowl stir together rhubarb, honey, flour, cinnamon and ginger (if using) until well combined.  Spoon into greased 8 cup baking dish.

Toppiing:  In same mixing bowl stir together oats, sugar, honey, butter, cinnamon and salt; sprinkle evenly over rhubarb

Bake in 375 degree F oven for 40 to 45 minutes or until fruit is tender and topping is browned.

** Easy, peasy recipe but such a fabulous summer dessert.... I served mine warm with french vanilla ice cream.  I also didn't use the total amount of honey called for... I used just under 1/2 cup because I added the strawberries which were sweet and because I like a tiny bit of tartness from the rhubarb.