Strawberry Rhubarb Crisp

I remember as a kid when my dad would give us a fresh stalk of red rhubarb and a bowl of sugar and we would dip that red rhubarb right in the sugar and eat the whole stalk! Fast forward a few years and I was equally excited when I received a bag of fresh rhubarb from my parents; however, now that I am trying to be healthier I decided to search for a lower sugar version than just a bowl of sugar and my search brought me to one of my favorite websites, http://www.skinnytaste.com; for those not familiar with this website, it is the best thing since a bowl of sugar and stalk of rhubarb!

My search brought me to a delicious Strawberry Rhubarb Crisp.

Start by combining the following ingredients in a 2 qt baking dish:

• 1 lb of Strawberries with the hulls removed and quartered
• 1 lb of Rhubarb cut into bite size pieces

Then you will add to the above and stir to combine:

• The zest and juice from half of one orange
• 1/4 cup of honey or agave nectar (I used honey)
• 1 Tbsp of Cornstarch sprinkled on top 

For the "crisp" on top, you will combine the following in a small bowl:

• 1 cup of Quick Cook Oats
• 1/2 cup of white whole wheat flour (I used 100% whole wheat as that is what I had on hand)
• 1/2 cup of light, unpacked, brown sugar
• 1 tsp of cinnamon
• 1/4 cup of melted butter

You will sprinkle the mixture over your fruit and then bake at 375 degrees for about 40 minutes.

It would be great by itself (as I was taste testing when it came out of the oven nice and hot) or you could serve it cooled off with a little dollop of whipped cream!  Enjoy~