Strawberry Rhubarb Crisp

Ingredients

• 1 pound strawberries, hulled and sliced into small bite-sized pieces
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• 1 pound rhubarb (4 to 6 stalks), cut into 1/4 by 1/2-inch pieces (slice larger stalks in half lengthwise before slicing them into 1/4-inch wide pieces)
• ⅓ to 1/2 cup honey*
• 3 tablespoons arrowroot starch or cornstarch
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• 2 tablespoons lemon juice or orange juice
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• 1 cup old-fashioned oats (certified gluten-free for a gluten-free crisp)
• ½ cup packed almond flour
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• ⅓ cup lightly packed coconut sugar or brown sugar
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• ¼ teaspoon fine salt
• 4 tablespoons butter, melted
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• 3 tablespoons plain yogurt (Greek or regular) or additional melted butter
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