Strawberry Rhubarb Crisp

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Cookie and Kate
Nutrition per serving    (USDA % daily values)
CAL
301
FAT
26%
CHOL
8%
SOD
9%

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Ingredients for 8 servings

1 pound strawberries, hulled and sliced into small bite-sized pieces

1 pound rhubarb (about 4 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)

1/3 to 1/2 cup honey*

2 tablespoons arrowroot starch or 3 tablespoons cornstarch

1 teaspoon vanilla extract

3/4 cup old-fashioned oats

3/4 cup white whole wheat flour (or regular whole wheat flour/flour of choice)

1/3 cup lightly packed brown sugar

1/4 teaspoon fine grain sea salt

4 tablespoons butter, melted

3 tablespoons plain yogurt (Greek or regular)

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