Rhubarb-Strawberry Crisp with Kirsch Strawberries and rhubarb go together like bacon and eggs. Depending on the sweetness of the strawberries and your preference for tartness, you may want to increase the sugar somewhat in this recipe. We like this dish on the tart side. Makes 6 - 8 servings
	Ingredients: 3/4 cup Grape Nuts cereal or similar nugget cereal 1/3 cup brown sugar 2 tablespoons granulated sugar 1/4 teaspoon cinnamon 3 tablespoons butter, softened 11/2 pounds rhubarb 1 pint strawberries 2/3 cup sugar, or more to taste 1/4 teaspoon ground nutmeg 1 tablespoon kirsch or framboise (raspberry liqueur) 3 tablespoons flour Butter-flavored cooking spray
	Instructions: 1. Mix cereal, sugar, and cinnamon. 2. Work in butter with a pastry knife or large fork until you have an even, crumbly meal. 3. Set aside and preheat oven to 350°F. 4. Wash rhubarb and peel if tough, as you would celery. 5. Cut into æ-inch pieces (shorter if stalks are wide) and put into a bowl. 6. Wash, hull, and halve strawberries and add to rhubarb. 7. Add sugar, nutmeg, and kirsch to fruit and toss well. 8. Add flour and toss well again. 9. Spray a 9 x 14-inch gratin dish with butter-flavored cooking spray. 10. Spread the fruit mixture in the dish evenly and top with cereal mixture. 11. Bake 40 to 45 minutes or until juice bubbles up through the crust and the crust is nicely browned. 12. Serve warm or at room temperature. Cooking Tip Kirsch, the clear cherry brandy, adds a delicious flavor accent for both strawberries and rhubarb. You can substitute framboise (raspberry liqueur) or an orange liqueur such as Triple Sec.

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