Strawberries and rhubarb are a wonderful sweet/tart combination, and come together in an easy and yummy fashion in this strawberry-rhubarb crisp. It’s gluten free and uses less refined sugar than most crisp and cobbler recipes. (You can even use all honey if you prefer.) We enjoy it hot or cold, plain or with a scoop of ice cream or a dollop of vanilla yogurt. Last time I made up a batch, I shared one of the photos with my friend, the divine Miss MaryJean, and she was inspired to pop over for a visit and give it a try. She said it was worth the drive. I hope you enjoy it, too! This crumble topping would also pair well with most other seasonal fruits or fruit combinations.