Strawberry-Rhubarb Crisp

I use my own granola, available online (Carol's Milk & Honey Granola, $6 per pound, from the Milk & Honey Café; 773-252-4644 or milkandhoneygranola.com), but feel free to use your favorite. Prep: 30 minutes; Bake: 45 minutes.

Yield: Makes about 10 servings

Ingredients

• 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

Preparation

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.