Rhubarb Strawberry Crunch Recipe

Rhubarb Strawberry Crunch Recipe photo by Taste of Home

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

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Rhubarb Strawberry Crunch Recipe

Prep: 20 min. Bake: 1 hour

Yield: 9 Servings

20 60 80

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° for 1 hour. Serve with ice cream if desired. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 373 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 116 mg sodium, 68 g carbohydrate, 3 g fiber, 3 g protein.

Originally published as Rhubarb Strawberry Crunch in Taste of Home April/May 1997, p67