Elevate the flavor of traditional Strawberry Rhubarb Crisp with a splash of Grand Marnier. The orange flavor liqueur turns this simple dessert into a gourmet delight.
Strawberry Rhubarb Crisp
1 tablespoon butter
4 cups diced rhubarb
4 cups fresh strawberries, hulled, and halved, if large
3/4 cup granulated sugar
2 teaspoons orange zest
2 tablespoons cornstarch
1/4 cup orange liqueur (recommended: Grand Marnier or Cointreau)
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup light brown sugar
9 tablespoons cold unsalted butter, cut into 1/2-inch pieces
Heat oven to 375°F. Grease a 9 by 13-inch casserole or baking dish with 1 tablespoon butter.
In a large bowl, combine rhubarb, strawberries, 3/4 cup granulated sugar, orange zest, cornstarch and orange liqueur; toss until thoroughly combined. Transfer fruit mixture to prepared casserole.
For topping, combine flour, 1/4 cup granulated sugar, brown sugar and salt in medium bowl. With pastry blender or fork, cut in butter until mixture resembles coarse crumbs. Sprinkle evenly over fruit mixture. Bake at 375°F. for 45 minutes or until topping is golden brown and fruit is bubbly. Serve warm with vanilla ice cream or whipped cream if desired. 6 servings.