Strawberry Rhubarb Crisp

Inspired by: http://www.skinnytaste.com/2011/05/strawberry-rhubarb-crisp.html

Heat oven to 375º F.

Mix together in medium bowl:

• 1.5 cups washed and hulled strawberries
• 1.5 cups washed and sliced rhubarb
• 2 tsp lemon juice
• 1 TB baking powder
• 1/4 cup honey

Mix together in a second bowl:

• 1/2 cup oats
• 1/4 cup whole wheat flour
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 2 TB butter, melted

Lightly coat 4 1-serving ramekins with olive oil spray. Divide strawberry rhubarb mixture between each dish. Top with oatmeal mixture. Place ramekins on baking sheet. Cook for 25 minutes, or until topping is lightly browned and fruit is bubbling. 

Serve with vanilla ice cream or whipped cream.

Honey Gingersnaps

2 cups all-purpose flour
1 T ground ginger
2 t baking soda
1/8 t salt
1/8 t ground cloves
1/2 cup shortening
1/4 cup butter, softened
1 1/2 cups sugar, divided
1/4 cup honey
1 egg
1 t vanilla

Preheat oven to 350 degrees F.  Grease cookie sheets.  Combine flour, ginger, baking soda, salt, and cloves in medium bowl.

Beat shortening and butter in large bowl with electric mixer at medium speed until smooth.  Gradually beat in 1 cup sugar until blended; increase speed to high and beat until light and fluffy.  Beat in honey, egg, and vanilla until fluffy.  Gradually stir in flour mixture until blended.

Shape mixture into 1 inch balls.  Place remaining 1/2 cup sugar in shallow bowl; roll balls in sugar to coat.  Place 2 inches apart on prepared cookie sheets.

Bake 10 minutes or until golden brown.  Let cookies stand on cookie sheets 5 minutes; transfer to wire racks to cool completely.  Store in airtight container up to 1 week.

Makes 3.5 dozen cookies