Strawberry Rhubarb Crisp

3 cups strawberries, halved
3 cups rhubarb, chopped
½ cup honey

Mix together thoroughly and place in an 8”x8” ungreased pan.

½ cup flour
½ cup rolled oats
½ cup brown sugar (or a bit more, to taste)
¾ tsp. cinnamon
½ tsp allspice
1/3 cup butter

Mix until crumbly, sprinkle over fruit mixture and bake at 350° for 40 to 50 minutes, until golden.

From Barbara Kingsolver's FANTASTIC new book, "Animal, Vegetable, Miracle."