RECIPE STRAWBERRYRHUBARB CRISP WITH PECAN TOPPING

Servings: 10

Start to finish: 110 minutes (20 minutes active)

INGREDIENTSTopping:

1 cup packed light brown sugar

1 cup all-purpose flour

1 cup regular or quick-cooking oatmeal (not instant)

1 cup coarsely chopped pecans

1 teaspoon ground cinnamon 1⁄2teaspoon kosher salt

1⁄2cup (1 stick) unsalted butter, softened, cut into small pieces

Filling:

3 pounds strawberries, cleaned and halved (about 5 generous cups)

2 cups chopped rhubarb, about 3 stalks

1⁄3 cup granulated white sugar

1 orange, zested and juiced (about 1⁄2 cup total)

1 lemon, zested and juiced

chef and pit master at online retailer (about 1⁄2 cup total) 2⁄3cup sugar in the raw 1⁄4 cup cornstarch 1 teaspoon ground cinnamon

2 tablespoons Grand Marnier, optional

INSTRUCTIONS Build a charcoal fire or preheat a gas grill. Or preheat oven to 350 F.

Make the topping: In a large bowl, combine all the topping ingredients except the butter. Work in the butter with a pastry blender or fork until the mixture resembles large, coarse bread crumbs. Set aside.

Make the filling: In another large bowl, place the strawberries. In a smaller bowl, toss the chopped rhubarb. Add the orange juice, lemon juice, orange and lemon zests, sugar, cornstarch, and cinnamon; mix lightly. Add the Grand Marnier, if using. Set aside for 5 minutes.

Place the fruit mixture in a deep round baking dish or souffle dish. Top it evenly with the streusel mixture.

In a grill, place the dish in

CarolinaCueToGo.com and the author of three books,

the center of the cooking grate over indirect medium heat, cover the grill, and bake.

In the oven, set the dish on a sheet pan and place in the center of the oven. Bake for 60-90 minutes, or until the juices bubble over the baking dish, and are clear, and the top is browned.

Chef’s Note: For those of you used to making fruit crisps, you may be surprised by the longer cooking time, but the rhubarb takes longer than most fruit to cook. I made this twice, and the first time that I took out the crisp at 60 minutes, the rhubarb was still crunchy. Ninety minutes resulted in a perfect texture.

Transfer the baking dish to a cooling rack. Serve warm with ice cream, if desired.

Nutrition information per serving: 444 calories; 160 calories from fat; 18 g fat (7 g saturated; 0 g trans fats); 24 mg cholesterol; 107 mg sodium; 72 g carbohydrate; 5 g fiber; 50 g sugar; 4 g protein. including “Taming the Flame.”