Carol's Strawberry-Rhubarb Crisp
I use the Milk & Honey Granola Original Cafe Mix for this recipe. I like the almond accents with the strawberry-rhubarb flavors Prep: 30 minutes; Bake: 45 minutes.
Makes about 10 servings
1 (16-ounce) package fresh strawberries, sliced (about 4 cups)
5 stalks rhubarb, cut into 1-inch pieces (about 4 cups)
1 cup granulated sugar
2 tablespoons cornstarch
2 teaspoons orange zest (about 1 small orange)
1/3 cup orange liqueur or orange juice
2 cups all-purpose flour
1 cup Milk & Honey granola
3/4 cup firmly packed brown sugar
1 tablespoon cinnamon
Pinch of salt
3/4 cup cold unsalted butter, cut into small pieces
1 large egg
1. Preheat oven to 350°. Combine first 6 ingredients in a large mixing bowl. Pour into a lightly greased 13- x 9-inch baking dish.
2. Combine flour and next 5 ingredients with hands until crumbly. Add egg, and combine. Place on top of fruit mixture. Bake for 45 minutes or until bubbly.
Carol Watson, Cottage Living, JULY 2007