Strawberry- Rhubarb Crisp

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2 pints strawberries, hulled and quartered lengthwise

2 cups fresh or frozen and thawed rhubarb (cut into 1/2" pieces)

2 tablespoons quick-cooking tapioca

1 tablespoon cornstarch (see note)

1/4 teaspoon ground ginger

3/4 cup sugar

1 teaspoon ground cinnamon

1/3 cup whole grain pastry flour

pinch of salt

2 tablespoons butter

1/2 cup old-fashioned rolled oats

1 1/2 tablespoons honey

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