Rhubarb-Strawberry Crisp

Several years ago I came across an article in Cottage Living on a lady in Chicago that owns a little cafe.  I am a sucker for any local, independent businesses so I ripped out the recipes and headed to the cafe to find out what all the fuss was about for her granola. And thus began my obession for Milk & Honey granola- it really is the best granola I have had. But I also aquired from that article one of my new favorite early summer dessert recipes, Rhubarb-Strawberry Crisp.

The recipe is, in my opinion, really freakin good.  The Milk & Honey brand granola isn't required but it really does have a great taste that adds to the crisp; you can get it at some Whole Foods and online here.  And you can use either Grand Marnier or orange juice but the Grand Marnier really does add something extra.  I have cut down the sugar from the original recipe, which was too sweet even for me. 

You can get a printable version of my take here or find the original recipe here.

Recipe for Rhubarb-Strawberry Crisp

Serves 8-10

16 oz fresh strawberries, about 4 cups coarsely sliced 5 stalks of rhubarb, cut to about 1” pieces about 4 cups 1/2 cup granulated sugar 2 tablespoons corn starch 2 teaspoons orange zest 1/3 cup orange liqueur such as Grand Marnier (or orange juice)

2 cups flour 1 cup granola, Milk & Honey brand recommended 1/2 cup lightly packed brown sugar 1 tablespoon cinnamon Pinch of salt 3/4 cup unsalted butter, cut into small pieces 1 egg

Pre-heat oven to 350 degrees.

Combine first 6 ingredients in a large mixing bowl. Pour into a 13– x 9-inch pan, you can lightly grease if desired (not necessarily required).

Combine flour and next 5 ingredients with hands until crumbly. Add egg, and combine. You make ahead and keep the topping and fruit mixture separate for several hours before baking.

Place granola mixture on top of fruit mixture. Bake for 45 minutes or until bubbly.

Enjoy!