Strawberry Rhubarb Crisp With Streusel Topping

Streusel Topping: Makes 1 quart
2 cups sourdough bread crumbs
4 tablespoons (1/2 stick) unsalted butter
¼ cup sugar
¼ cup light brown sugar
1 teaspoon ground cinnamon
½ teaspoon salt
¼ cups walnuts or pecans (optional)
Place all ingredients in food processor and pulse until well combined. Store in an airtight container in the refrigerator for up to two weeks until ready to use.

Crisp:
2 pints ripe strawberries, hulled and quartered
4 large stalks rhubarb, trimmed and sliced into ¼-inch pieces
2 tablespoons all-purpose flour
¼ cup sugar
½ cup Shiraz wine (red wine from Australia)
2 tablespoons fresh lemon juice
2 cups Streusel topping
Vanilla Ice Cream

Preheat oven to 400 degrees F. In a large bowl, toss the strawberries and rhubarb with the flour, sugar, wine, and lemon juice. Pour into a 9-inch deep-dish pie pan or large skillet (cast iron is great for this). Top evenly with streusel. Bake 30-40 minutes, or until a golden crust forms and the filling is bubbly. Serve warm with ice cream.

Panera Bread bakery-cafes are located at ~ 6981 S. Lewis ~ 1624 E. 15th Street ~ 5601 E. 41st
~11123 E 71st St. and 8922 South Memorial. Also at 2201 West Detroit in Broken Arrow and at 12417 E 96th North in Owasso. . Each bakery-café is open seven days a week.