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Rhubarb Strawberry Crunch
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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
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° for 1
hour. Serve with ice cream if desired.
Yield: 9 servings.
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Printed from tasteofhome.com Oct 6, 2008Copyright Reiman Media Group, Inc © 2008 |