STRAWBERRY-RHUBARB CRISP
Serves: 10
Topping:
1 cup (250 mL) packed light brown sugar 1 cup (250 mL) all-purpose flour 1 cup (250 mL) regular or quick-cooking oatmeal (not instant) 1 cup (250 mL) coarsely chopped pecans 1 tsp (5 mL) ground cinnamon 1/2 tsp (2.5 mL) kosher salt 1/2 cup (125 mL) unsalted butter, softened, cut into small pieces
Filling:
5 generous cups (1.25 L) strawberries, cleaned and halved 2 cups (500 mL) chopped rhubarb 1/3 cup (80 mL) granulated white sugar 1 orange, zested and juiced (about 1/2 cup/125 mL) 1 lemon, zested and juiced (about 1/2 cup/125 mL) 2/3 cup (160 mL) raw sugar 1/4 cup (60 mL) cornstarch 1 tsp (5 tsp) ground cinnamon 2 tbsp (30 mL) Grand Marnier, optional
1. Build a charcoal fire, or preheat a gas grill or oven to 350 F (175 C).
2. In a large bowl, combine all topping ingredients except butter. Work in butter until the mixture resembles large, coarse bread crumbs. Set aside. In another large bowl, place the strawberries. In a smaller bowl, toss the chopped rhubarb. Add orange juice, lemon juice, orange and lemon zests, sugar, cornstarch, and cinnamon; mix lightly. Add Grand Marnier, if using. Set aside for 5 minutes.
3. Place fruit mixture in a deep round baking dish or souffle dish. Top evenly with topping.
4. In a grill, place the dish in the centre of the cooking grate over indirect medium heat, cover and bake. In the oven, set the dish on a sheet pan and place in the centre 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.