need more rhubarb

I couldn't leave rhubarb season without at least one more recipe. Tonight, for my book club, I made the Strawberry Rhubarb Crisp from Animal, Vegetable, Miracle by Barbara Kingsolver. It seemed only fitting since that was the book we discussed. Of all the crisps I have made in my love affair with rhubarb, this is my favorite one. I appreciate that it's mostly sweetened with honey and that it doesn't suggest dragging out the food processor to "pulse" the topping. Whatever happened to using a little elbow grease? Plus, the oats get all powdery. What good is that?

Assembling this crisp took less than 15 minutes from start to finish. I will definitely be commenting on this book further on a different day, at a more godly hour, but one big thing I was reminded of while reading: It really isn't that difficult or time consuming to make good, wholesome food from scratch. And nothing that comes from the freezer section or the bakery counter or even the dessert menu tastes half as delicious. (Next up on my rhubarb roster: Cami's Rhubarb Custard Pie. And then SouleMama's Strawberry Rhubarb Jam. Oh, yes, I really do love this odd fruit. I just hope the season doesn't end before I get my fill.)

Strawberry Rhubarb Crisp

3 cups strawberries, halved
3 cups rhubarb, chopped
½ cup honey
Mix together thoroughly and place in an 8”x8” ungreased pan

½ cup flour
½ cup rolled oats
½ cup brown sugar (or a bit more, to taste)
¾ tsp. cinnamon
½ tsp allspice
1/3 cup butter
Mix until crumbly, sprinkle over fruit mixture and bake at 350° for 40 to 50 minutes, until golden.

p.s. I just looked at this post the morning after posting it and realize that I misread the recipe when I made it last night. I used 1/2 cup of butter instead of 1/3 cup. No wonder it was so awesome!