Springtime ushers in a the feeling of abundance. Baby chicks, daffodils, weeds (sigh), rhubarb and strawberries all signify new life, new chores, and the renewed delights of harvesting your own crops. With such profusion, I find this this recipe a fine way to celebrate a sweet Springtime version of Thanksgiving.  Note, the recipe can be made Gluten Free, if desired.

Honey-Sweetened Strawberry Rhubarb Crisp

For the filling, mix together in a large bowl:

2 cups of strawberries, sliced

2 cups of rhubarb, diced

Zest of one orange or lemon

1 tsp juice from that orange or lemon

5 Tbsp honey

Pinch of salt

1 ½ Tbsp arrowroot powder

For the crisp topping, mix together in a medium-sized bowl:

¼ cup chopped pecans

½ cup oatmeal (gluten free, if desired)

¾ cup almond flour

1 tsp cinnamon

¼ tsp salt

¼ cup honey

4 Tbsp coconut oil, solid

1.       Preheat oven to 350. Grease a casserole, deep dish pie pan or oven-proof skillet.

2.       Put filling in baking dish.  Crumble topping evenly over the top. Bake 25-30 minutes, until top is browned and fruit is bubbling.

3.       Let cool for 15 minutes before diving in!