I don’t know about you, but I can’t get enough of rhubarb desserts. Make sure you make a crisp with some local rhubarb and strawberries while the pickings are good.

Here’s the easy steps: Dice 5-6 cups rhubarb in 1/2 inch pieces. Mix with thin coat of sweetness like honey, sorghum or sugar. Add pint or so of diced strawberries. Cover with a topping mix of butter (1/4 lb), flour (3/4 cup) and sweetener (1/2 cup honey or sorghum; 3/4 cup sugar). Bake at 350 degrees for 40 minutes until bubbling and finger lickin’ good!

rhubarb