Strawberry Rhubarb Sugar Cookie Crisp

Preheat the oven to 325ºF.

For the topping, in the bowl of a food processor, combine the flour, sugar and salt and pulse together. Add the butter and pulse to a fine crumb. Add the yolks and pulse until you have a smooth dough.

Form into a disc and wrap in wax paper. Refrigerate while you prepare the fruit.

To prepare the fruit, cut the strawberries and rhubarb. Combine together in a 9×13” baking dish. Toss the fruit with the flour and sugar.

Pull the dough out of the fridge and, using a little powdered sugar or flour, roll out the dough into a roughly 9×13” rectangle while still on the wax paper. Use the wax paper to turn the dough out onto the top of the fruit. Sprinkle the top of the dough with the 2 teaspoons sugar.

Bake the sugar cookie topped dish for 30 minutes, or until just golden around the edges.

Serve hot or at room temperature.