Strawberry Rhubarb Crisp

• 1 pint Strawberries, Hulled And Quartered
• 1 pound Rhubarb Stalks (about 5 Or 6) Cut Into 1" Pieces
• 1/4 cups Honey Or Agave Nectar
• 1/2 whole Orange, Zest And Juice
• 1 Tablespoon Cornstarch
• 1 cup Quick Oats
• 1/2 cups Whole Wheat Flour
• 1/2 cups Light Brown Sugar (not Packed)
• 1/2 teaspoons Cinnamon
• 1/4 cups Butter, Melted
• Ice Cream Or Whipped Cream, To Serve

1. Preheat oven to 375u0b0. Combine strawberries and rhubarb in a bowl. Add honey, orange juice and zest. Sprinkle with cornstarch and toss to coat.
2. In a small bowl, combine oats, flour, brown sugar, cinnamon and melted butter.
3. Divide fruit filling between 6 ramekins. Top with the oat mixture. Bake for 40 minutes or until top is brown and fruit is bubbling. Serve with ice cream or whipped cream.

strawberries, stalks, ubc, orange, cornstarch, oats, whole wheat flour, light brown sugar, cinnamon, ubc, cream

Taken from tastykitchen.com/recipes/desserts/strawberry-rhubarb-crisp-3/ (may not work)