Strawberry Rhubarb Crisp

Remember this post? Before Spring is over, I want to let everyone know one of those great seasonal recipes from "Animal, Vegetable, Miracle." Before I get started, let me just say that rhubarb does not actually grow too well in the South. Joel and I know this because sometime in April we had this conversation at the  farmer's market:

JOEL: "Do you have any rhubarb?"

HIPPY EMPLOYEE OF ANARCHIST ORGANIC FARM: "Uh.....I don't think it does too well in the South." Then he smirks at Joel and says, "I guess you just showed your true colors. You must not be from around here."

Okaaaaay...a simple "no, it's hard to grow here" would have sufficed. I mean, it's not like we asked about something crazy, like fresh limes or kiwis or something. I told Joel that guy was just angry about having to take part in a capitalistic enterprise.

BUT, some of you might live in colder climates where there is still some rhubarb available at your farmer's market. And if you do, make this recipe. I promise you won't regret it. I don't typically like fruity desserts, and I love this. I also have a fundamental distrust of any dessert that doesn't use "real" sugar, (i.e. white sugar) and I don't miss it at all in this recipe. And because it's just sweetened with honey and brown sugar, I don't feel too bad about letting Benjamin share the goodness!

STRAWBERRY RHUBARB CRISP

3 cups strawberries, halved

3 cups rhubarb, chopped

1/2 c. honey

Mix together thoroughly and place in an 8 x 8 in. ungreased pan.

1/2 c. flour

1/2 c. rolled oats

1/2 c. brown sugar (or a bit more, to taste)

3/4 teaspoon cinnamon

1/2 teaspoon allspice

1/3 c. butter, softened

Mix until crumbly (I just mix with my hands), sprinkle over fruit mixture, and bake at 350 degrees for 45-50 minutes, or until golden.

MMMMMMMM!