Strawberry Rhubarb Crisp

Ingredients

• 500 g / 1 lb strawberries, hulled and quartered, about 3 cups
• 400 g / 14 oz rhubarb stalks, trimmed and sliced 1/2-inch thick, about 3 cups
• 1/2 cup raw or coconut sugar
• 1 tablespoon cornstarch, corn flour
• 1 teaspoon pure vanilla extract
• 3/4 cup rolled oats
• " cup plain or all purpose flour
• 2 tablespoons finely shredded coconut
• 2 tablespoons honey
• 3 tablespoons reduced fat butter, melted, or melted coconut oil
• 1 tablespoon light brown sugar, or coconut sugar
• Pinch of salt

Directions

1. Set the oven to 375°F | 190°C. Add the strawberries and rhubarb to a 2-quart, 8-inch baking dish, then stir in the sugar or sweetener, cornstarch or corn flour, and vanilla until the fruit is coated all over.
2. In a medium bowl, stir the oats with the flour or almond meal, coconut, honey, melted butter or oil, sugar, and salt until the topping comes together.
3. Scatter the oat mixture across the fruit in an even layer. Bake for 45 minutes, until the juices are bubbling and the top is crisp and golden. Serve right away with ice cream, frozen yogurt, or plain.