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

Kelsey Kreiling