Rhubarb & Strawberry Crumble
2 heaping cups coarsely chopped rhubarb
1/2 cup granulated sugar
1 small orange, zest only
3 Tbsp. orange liqueur
1 cup fresh strawberries, quartered
5 Tbsp. cold unsalted butter
1/2 cup rolled oats
2/3 cup unbleached all-purpose flour
1 tsp. ground cinnamon
1/2 cup brown sugar, lightly packed
1/2 cup crushed amaretti cookies
String the rhubarb before chopping if it appears thick and tough. Sprinkle sugar over rhubarb and let sit about 15 minutes. Preheat oven to 350°F. Finely chop the orange zest and add to rhubarb along with the liqueur and strawberries. Place mixture in a shallow 3- to 4-cup gratin dish. Set aside. To make the topping, combine butter, oats, flour, cinnamon and brown sugar in a bowl. Using your hands, crumble mixture until it forms coarse crumbs. Add the amaretti cookies. Spread topping evenly over the rhubarb mixture. Bake for 45 to 60 minutes. The crumble should be crisp and lightly browned. Serve warm with a good-quality ice cream. Serves 4-6.
