Strawberry Rhubarb Crunch
4 c. chopped fresh rhubarb
1 pint strawberries, hulled and sliced
1 Tbsp. honey
1 c. rolled oats
½ c. packed brown sugar
¼ c. butter
1 tsp. cinnamon
Preheat oven to 350°. In medium bowl, stir together rhubarb, strawberries & honey. Transfer to shallow baking dish. In same bowl, stir together oats, brown sugar & cinnamon. Mix in butter until crumbly, and spread over top of fruit. Bake for 40 minutes. Until rhubarb is tender and topping is toasted. Serve warm with whipped cream or ice cream.
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