Barbara Kingsolver's Strawberry Rhubarb Crisp

We recently recommended that our daughter read Animal, Vegetable, Miracle by Barbara Kingsolver. She's very interested in urban farming, eating local, and eating in-season. Barbara's book is a great introduction to all of those topics plus more. The book contains little essays and recipes in between the chapters. One that stood out, no doubt because the strawberries are ripening near Lil Miss' chicken coop, was the Strawberry Rhubarb Crisp. Luckily, we picked up rhubarb and strawberries at last Wednesday's Farmer's Market in Solvang. Our daughter baked the crisp on Friday. It was almost too late - the strawberries were not happy campers. We'd left them out on the counter. However, all was well and the crisp was delicious!

You can find the recipe HERE.

We bought our honey from... I'll have to check today at the Farmer's Market... can't remember at the moment.
Strawberries from Finley Farms and Los Olivos Roots.
Rhubarb from Marcie of Marcie's Pies. (Slice like celery.)
Butter, cinnamon, oats and flour from New Frontiers.

We didn't have allspice, so had to look it up and make our own.
To make allspice mix together 2tbs cinnamon, 1 tbs nutmeg, 1 tbs ground cloves, and 1 tbs ginger. From that concoction, measure out the amount called for in the recipe.

Strawberry from the backyard farm!
These are Lil Miss' favorites!

More strawberries from the garden.

2 cups diced strawberries and 2 cups diced rhubarb coated with 1/2 cup honey. 

1/2 cup whole wheat flour
1/2 cup rolled oats
1/2 cup brown sugar
3/4 tsp. cinnamon
1/2 tsp. allspice
1/3 cup butter
Mix until crumbly.

Sprinkle over fruit.
This is just about to go into the oven.

We composted leftover strawberry leaves and rhubarb scraps.
We didn't get an "after" photo because hungry people beat us to the punch.