Strawberry Rhubarb Crisp

I am loving the farmer's markets in the area lately -- especially when I stumbled upon some delicious rhubarb!  I've never cooked with rhubarb before but I'm loving the combination of strawberries and rhubarb -- it's classic! Not only is this recipe super easy but it's a perfect impressive dish that is tart, sweet and the crunchy topping is wonderful.  All you need is a scoop of ice cream and you have yourself an amazing summer dessert!

Strawberry Rhubarb Crisp
from The Kitchen Sink


2/3 cup flour
1/2 cup brown sugar
1/2 cup rolled oats
3/4 teaspoon cinnamon, divided
kosher salt
6 tablespoons unsalted butter, chilled and diced (plus more for greasing)
4 stalks rhubarb, trimmed and cut in 1/2-inch slices
3 cups strawberries, trimmed and quartered
3/4 cup sugar
3 tablespoons cornstarch
2 teaspoons Grand Marnier (or lemon or orange juice)
1 teaspoon lemon or orange zest

Preheat the oven to 375°.

In a medium bowl, combine the flour, brown sugar, oats, 1/2 teaspoon cinnamon and a pinch of kosher salt.  Cut in the 6 tablespoons chilled, diced butter using a pastry blender (or, if you don’t have one, rub the butter in with your fingers).  Place the mixture in the refrigerator.

Generously butter either four gratin dishes or one 9×9-inch pan.  Set aside.

In another medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, Grand Marnier, zest, remaining 1/4 teaspoon cinnamon and a pinch of kosher salt.  Spoon the mixture into the buttered dish or dishes.   Blanket the strawberry-rhubarb mixture with the chilled topping.  Bake for 30 minutes.