Strawberry Rhubarb Crisp Recipe with Granola
Ian Rynecki, the executive chef at Pippin Hill Farm & Vineyards in Virginia, came up with this recipe, which is one of the most sophisticated fruit crisps we’ve ever tasted. The crunchy, lightly spiced granola topping takes a bit of time to make, but it’s the star of this dish and can be made in advance in stages. Store the prepared, cooled quinoa and almonds in airtight containers at room temperature up to three days.