Servings: 10
Start to finish: 110 minutes (20 minutes active)
Topping:
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 (about 1/2 cup total)
2/3cup sugar in the raw
1/4 cup cornstarch
1 teaspoon ground cinnamon
2 tablespoons Grand Marnier, optional
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 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.
Elizabeth Karmel, Associated Press
