Strawberry Rhubarb Crisp


1lb strawberries, quartered
1lb rhubarb stalks (4 or 5), cut into 1/2 inch pieces
1 tablespoon lemon juice
1 tablespoon cornstarch
1/4 cup honey
1 cup quick oats
1/2 cup all-purpose flour
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 cup butter, melted

1. Heat oven to 375 F and combine strawberries and rhubarb in a baking dish.
2. Add honey, lemon juice, and cornstarch. Stir until fruit is coated.
3. Mix the remaining ingredients in a medium bowl and spread over the fruit.
4. Bake for 40 minutes; until the fruit is bubbling and the topping is golden brown.



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