Ruby Rhubarb Ginger Crunch

Got the base for this recipe from my farm CSA's newsletter for last week when they brought Rhubarb.
I changed things around to improve it.

3 cups Rhubarb, chopped
1/2 cup blueberries
1 cup strawberries
1/3 cup sugar
1/2 cup honey
1/4 cup all purpose flour
1 teaspoon vanilla extract
1 teaspoon fresh grated ginger

Combine rhubarb and other fruit with the sugar.  Mix well, let it stand about 5 minutes.
Preheat the oven to 350.
Butter a pie pan.  Add the other ingredients to the fruit mix, and pour all of them into the pie pan and spread evenly.  Bake 20 minutes.

While this is cooking, make the crunch topping.

1/2 cup flour
1/2 cup brown sugar
1/2 cup chopped nuts
1/2 cup quick oats
4 tbsp earth balance butter

Combine all of these into a bowl and mix well. When the base is done cooking, pull it out of the oven and pour the crunch topping over it, and spread it evenly over the top.  Bake the crunch for another 30 minutes.  Wait a little while for it to cool down, but eat while still warm.