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Strawberry-Rhubarb Crisp

Photo: Joshua Paul; Styling: Alicia Warner
Prep time 30 mins
Bake time 45 mins
Yield Makes about 10 servings
The orange zest and juice brighten the flavor of the strawberries and rhubarb in this simple, summertime crisp. Top with your favorite granola.


  • 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

How to Make It

  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.