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Photo: Joshua Paul; Styling: Alicia Warner

I use my own granola, available online (milkandhoneygranola.com), but feel free to use your favorite. Prep: 30 minutes; Bake: 45 minutes.

Carol's Strawberry-Rhubarb Crisp

Yield

Makes about 10 servings

Ingredients

  • 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  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

Preparation

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

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