Strawberry Rhubarb Crisp

As I mentioned in my last post, we had friends over for dinner last night, and I made this Strawberry Rhubarb Crisp for dessert. I found the recipe when I was looking for strawberry recipe ideas for the Co-op's produce newsletter. I really like the way this turned out; it has a lot of fruit and very little sweetener, and the rolled oats give it a nice crunch. It's reasonably healthy for a dessert, and very flavorful. I think it would also be really good with sliced stone fruit (peaches, plums, etc.) and/or other berries.

Strawberry Rhubarb Crisp
adapted from a recipe on skinnytaste.com
For the filling:

1 lb strawberries, hulled and quartered

6 rhubarb stalks cut into small pieces

zest from 1 orange
juice from 1/2 an orange

1 tbsp cornstarch

1/4 cup agave nectar or honey

For the Topping:

1 cup rolled oats

1/2 cup whole wheat flour (or garbanzo bean flour if you want to make a gluten-free version)

1/2 cup brown sugar, not packed

1/2 tsp cinnamon

1/4 cup butter, melted

Heat oven to 375 degrees. Combine strawberries and rhubarb in an oven safe dish. Add agave nectar (or honey), then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated. Mix remaining ingredients for the topping in a medium bowl then spread over fruit. Bake until topping is golden brown and fruit is bubbling, about 50 minutes.