Strawberry-Rhubarb Crisp With Pecan Topping

For the 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

½ teaspoon kosher salt

½ cup (1 stick) unsalted butter, softened, cut into small pieces

For the 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 ½ cup total)

1 lemon, zested and juiced (about ½ cup total)

2/3 cup sugar in the raw

¼ 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 degrees.

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.

Serves 10

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.