1. Preheat the oven to 375°F. Coat an 8 by 8 baking dish with cooking spray. Set aside.

2. In a medium bowl, combine the cherries, rhubarb, and corn starch. Stir until well coated. Set aside.

3. In a separate medium bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Stir well. Drop the pieces over butter over the oat mixture. Use your hands or a pastry blender to combine. Mix until crumbly. Drizzle in the honey and stir with a wooden spoon or spatula.

4. Pour cherries and rhubarb into the baking dish. Top with the oatmeal crisp mixture. Bake for 30-35 minutes or until fruit is soft and the crisp is bubbly.Serve warm.

*Note-This is crisp is best eaten the day it is made. We like it hot out of the oven with vanilla ice cream or frozen yogurt. Sometimes we make it in individual baking dishes, just divide the fruit and crisp topping and bake separately.