I should have posted this at the beginning of the season when I first made it, but better late than never. I've also substituted blueberries for strawberries, and it is great. We like to double the topping; it makes it absolutely perfect.
3 cups strawberries, cut into bite sizes
3 cups rhubarb, sliced small
1/2 cup honey
Mix together thoroughly and place in an 8x8 ungreased pan
1/2 cup flour
1/2 rolled oats
1/2 cup brown sugar
3/4 tsp. cinnamon
1/2 tsp. allspice
1/3 cup butter
Mix until crumbly, sprinkle over rhubarb mixture. Bake at 350 for 40 to 50 minutes, until golden brown
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