Strawberry Rhubarb Crunch Recipe

Strawberry Rhubarb Crunch Recipe photo by Taste of Home

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There's no tastier way to get all the good nutrition of oats—including B vitamins and iron—than a serving of this sweet, tasty crunch. It doesn't get soggy like some crunches do.—Frances Poste, Wall, South Dakota

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Strawberry Rhubarb Crunch Recipe

Prep: 15 min. Bake: 40 min.

Yield: 12-15 Servings

15 40 55

Ingredients

2 cups all-purpose flour
2 cups packed brown sugar
1 cup cold butter, cubed
2 cups quick-cooking oats
6 cups sliced fresh or frozen rhubarb, thawed
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1 package (3 ounces) strawberry gelatin
Vanilla ice cream, optional

Directions

In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb.
In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.
Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired. Yield: 12-15 servings.

Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutritional Facts 1 serving (1 cup) equals 406 calories, 13 g fat (8 g saturated fat), 33 mg cholesterol, 151 mg sodium, 70 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Strawberry Rhubarb Crunch in Taste of Home June/July 2001, p45