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Rhubarb Strawberry Crunch

By: Barbara Foss

"Garden-fresh rhubarb takes a bow in this easy recipe from Barbara Foss. 'It's wonderful with ice cream,' suggests the Waukesha, Wisconsin cook."

Rate/Review | Read Reviews (27)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 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

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 at 350 degrees F for 1 hour. Serve with ice cream if desired.