Strawberry Rhubarb Crisp

The method's theirs. Go give them the click.

Ingredients

1 pound strawberries, hulled and sliced into small bite-sized pieces
1 pound rhubarb (4 to 6 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)
⅓ to ½ cup honey*
3 tablespoons arrowroot starch or cornstarch
2 tablespoons lemon juice or orange juice
1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
½ cup packed almond flour
⅓ cup lightly packed coconut sugar or brown sugar
¼ teaspoon fine salt
4 tablespoons butter, melted
3 tablespoons plain yogurt (Greek or regular) or additional melted butter

As published by Cookie and Kate.

The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.