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Rhubarb Strawberry Crunch

Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
  • Total Time
    Prep: 20 min. Bake: 1 hour
  • Makes
    9 servings

Ingredients

  • 1 cup all-purpose flour
  • 1 cup packed brown sugar
  • 3/4 cup quick-cooking oats
  • 1 teaspoon ground cinnamon
  • 1/2 cup butter
  • 4 cups sliced fresh or frozen rhubarb
  • 1 pint fresh strawberries, halved
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
  • Vanilla ice cream, optional

Directions

  • Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.
  • In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.
Nutrition Facts
1 piece: 373 calories, 11g fat (6g saturated fat), 27mg cholesterol, 116mg sodium, 68g carbohydrate (49g sugars, 3g fiber), 3g protein.

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