Baked Stuffed Onions, Strawberry-Rhubarb Crisp, and a pretty hairclip organizer :)

I've seen this idea in a magazine a while ago, and wanted to do it  -  probably in Family Fun magazine.
Today we got the pieces of ribbon and Jaymi had fun organizing her hair clips - sorted by colour, on each ribbon, hung on a hanger and hung in her closet.

On a totally different topic, we had a fantastic dinner tonight!
I had a bunch of potatoes to use up, because they were starting to go soft, so I cut and parboiled one Ziploc bag full of french fries to freeze, and with the rest, I parboiled and then roasted (with salt and rosemary) chunks of potato.  Yum.

I also made a great new recipe - all with ingredients I already had in the house.
We made a ham a few days ago, which we had for dinner, and then the next night, we had a hash with it (with a pineapple sauce) over egg noodles.  We still had some leftover ham, so tonight, I made these amazing Ham-Stuffed Onions.
Here's the recipe.

8 large, sweet onions (white or red), peeled
butter, for frying
2 cups ham, diced
2 cups bread crumbs
pepper
½ cup maple syrup
2 tablespoons butter

Boil 8 onions in salted water for 10-15 minutes.
Scoop out insides.
Chop up the insides you have scooped out.
Saute the chopped up onion in butter until tender.
Stir in ham, bread crumbs and pepper.
Spoon mixture into onion shells and place in a baking dish.
Simmer 1/2 cup maple syrup and 2 tbsp butter in skillet for 2 minutes.
Pour over onions. Bake at 350F for 30 minutes, basting.

I decided to make a dessert today as well.  We don't have dessert often, but today I noticed that the newest issue of Clean Eating magazine was out, and I thought that the last recipe in the magazine (Strawberry-Rhubarb Crisp) sounded sooo good.
So I made it.  Tonight.  And it was perfect, because it didn't require anything that I didn't already have in the house (I made a few easy substitutions) and it was so easy to make!
Here's the recipe:

2 stalks rhubarb, sliced (1 1/2 cups)
18-21 medium strawberries, sliced (3 cups)
1 teaspoon cinnamon
3 tablespoons evaporated cane juice
½ lemon, juice only
3 tablespoons flour, spelt
TOPPING
1 cup oats, old-fashioned
¼ cup Sucanat
¼ cup coconut oil
2 tablespoons flour, spelt
2 teaspoons flaxseed, ground
1 teaspoon cinnamon

Preheat oven to 350F.
In an 8 x 8-inch baking pan, combine rhubarb, strawberries, 1 tsp cinnamon, cane juice and lemon juice. Sprinkle with 3 tbsp flour and gently toss to coat.

(I used frozen rhubarb and frozen strawberries, and honey instead of cane juice.)

Prepare topping: In a medium bowl, add all topping ingredients. Using a pastry blender or your hands, mix until well combined, then spread over fruit mixture in baking pan.

(I used canola oil instead of coconut oil.)

Place pan in oven and bake 25-35 minutes, until topping is golden brown.