You must try this recipe. Now!

It MUST be spring if there are strawberries and rhubarb available, right?

I spent a few minutes perusing the internet to find a good, new recipe. I found one for Strawberry Rhubarb Crisp at Skinnytaste.com, so I thought I would give it a try.

Normally anything with rhubarb has heaps of sugar, but not this! I used one drizzle of honey and one drizzle of agave nectar for the filling - brown sugar for the topping. It turned out magnificent.

Strawberry Rhubarb Crisp
filling:
1 lb strawberries
1 lb (5-6 stalks) rhubarb, sliced in 1" pieces
1/2 orange juiced
1 drizzle of honey
1 drizzle of agave nectar

topping:
1 cup quaker quick oats
1/2 cup flour
1/2 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup melted butter

Quarter strawberries and combine with sliced rhubarb in an 8x8 pan. Drizzle with honey and set aside for an hour.

Heat oven to 375F.

Combine topping ingredients in a medium bowl. Stir the fruit mixture, then drizzle with agave nectar. Squeeze half of the orange over the fruit, then stir again. Top with topping and pop in the oven.

Bake until topping is golden brown and fruit is bubbling, about 40 minutes.

Serve with vanilla ice cream or whipped cream.