1 1/2 pounds rhubarb stalks (sliced into 1/2-inch thick pieces)
1/2 cup granulated sugar
1 pound strawberries (hulled and quartered)
3 tablespoons honey
3 tablespoons cornstarch
1 teaspoon fresh lemon juice
1 teaspoon pure vanilla extract
For the crumble:
4 tablespoons soft butter
2 tablespoons extra virgin olive oil
1/3 cup brown sugar
1/4 teaspoon kosher salt
1 cup quick rolled oats
3/4 cup whole wheat flour or all purpose flour
Preheat oven to 375 ºF.
Put the rhubarb in a bowl along with 1/4 cup sugar and toss well. Let sit for 15 minutes.
Put the strawberries in a separate bowl and add remaining sugar. Toss well and let sit for 15 minutes.
Drain the excess liquid from the rhubarb and the strawberries, and add rhubarb to the strawberries. Add honey, cornstarch, lemon juice and vanilla extract and toss well. Transfer mixture to a 8-inch square dish.
In a small bowl, combine the ingredients for the crisp and stir well and crumbly and moist.
Spoon the mixture on top of the baking dish and cover all the strawberries and rhubarb.
Bake in the oven for 45-55 minutes, until the filling is bubbling and the crisp is golden brown. Let cool before serving.
This strawberry rhubarb crips will keep refrigerated for up to 2-3 days.