Strawberry and Rubarb Crisp

6 cups of cut fresh strawberries
4 cups of sliced rubarb
2 T of arrow root starch
1/4 cups agave

Topping
1 cup of oats
3/4 cup gluten free flour
3/4 brown sugar
1 t cinnamon
1 t salt
1 cube of butter

Put cut strawberries and rubarb in a 13 x 9 baking dish stir in starch and then agave.

Mix all dry ingredients of topping and then cut in the butter.

Sprinkle on fruit and bake for about 30-40 min at 375 degrees.