Rhubarb-Strawberry Crisp Recipe

Every spring when I pick the rhubarb growing in my yard I remember eating strawberry-rhubarb pie in my great-grandmother's kitchen as a child. Born in 1889, she lived most of her life in a world where everything was made from scratch. People ate real whole foods, often grown in their own backyards, not chemical and additive filled food-wannabees from fancy colored packages. My great-grandmother was spry and healthy, took no medications, and lived in her own house until her death at nearly 90. She and her generation could teach us so many lessons. It's sad that most of my generation refuses to eat real food and instead lives on prescription drugs. Most of us won't live to 90 unless we change our lifestyles.
It's great when fresh homegrown food can link generations. This time I used rhubarb to make a crisp, but it is also tasty in pie and jam.

Rhubarb-Strawberry Crisp

Preheat oven to 350.

In a greased 9x13 pan combine:

1 c. diced rhubarb

6 c. halved strawberries

1/2 c. honey

For topping mix together:

3/4 c. oats

3/4 c. white whole wheat flour

1/2 c. almond meal

1 T. ground flaxseed

2/3 c. packed brown sugar

1/3 c. melted butter

Sprinkle topping over fruit, bake about 45 min. till bubbly.