- 1 pound Idaho strawberries, hulled and sliced into small bite-sized pieces
- 1 pound Idaho rhubarb (about 4 stalks), cut into ¼ by ½-inch pieces (slice larger stalks in half lengthwise before slicing them into ¼-inch wide pieces)
- 1/3 to 1/2 cup Idaho honey*
- 2 tablespoons arrowroot starch or 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Topping: Idaho Granola
*The sweetness level of this crisp will depend on your fruit. Since rhubarb gets sweeter during the baking process, you can’t really adjust for your desired sweetness before baking. My first crisp was just right with ⅓ cup honey and my second crisp was more tart. If you know you want your crisp to be on the sweet side, go with a ½ cup of honey. If your baked crisp is sour, keep in mind that serving with ice cream will temper the tartness. Add a drizzle of honey to the finished product if necessary. It will probably taste sweeter the next day.
*To make this crisp gluten-free, use 1 cup certified gluten-free oats and ½ cup almond meal instead of the granola specified above.
Preheat the oven to 350 degrees Fahrenheit.
In a 9 by 9-inch baking dish, mix together the strawberries, rhubarb, honey, arrowroot or corn starch, and vanilla extract.
Dollop spoonfuls of the granola over the strawberry-rhubarb filling and use your fingers to break up the mixture until it is evenly distributed (no need to pack it down).
Bake for 50 to 55 minutes, or until the filling is bubbling around the edges and the top is turning lightly golden.
Let the crisp rest for 5 to 10 minutes before serving.