Rhubarbs are in season here in Washington and while strawberries are not quite there yet, I decided to jump the gun and try experimenting with a strawberry-rhubarb crumble anyway... or is it a crisp? I'm going with crumble because crisp reminds me too much of apples and this tastes more like a crumble-pie than anything.
I used half fresh, half frozen strawberries for this recipe, but I recommend using all fresh strawberries especially if you can find them organic and in season. If you're reading this in June that should be much easier, but until then frozen, thawed strawberries will definitely work. Just make sure to thaw them first and drain out the water.
First, you make the strawberry rhubarb filling.
Then mix the topping ingredients and sprinkle it over the filling in an even layer.
It's not quite the most traditional strawberry rhubarb pie, but it's much healthier as it doesn't contain any refined flours or sugars and still makes a delicious pie-like treat!