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Rhubarb Strawberry Crunch Recipe
Rhubarb Strawberry Crunch Recipe photo by Taste of Home

Rhubarb Strawberry Crunch Recipe

Read Reviews (12)
4.87 12
Publisher Photo
Garden-fresh rhubarb takes a bow in this easy recipe from Barbara Foss. "It's wonderful with ice cream," suggests the Waukesha, Wisconsin cook.
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:9 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 9 servings

Ingredients

  • 1 cup King Arthur Unbleached 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

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.

Directions

  1. 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.
  2. 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.
Originally published as Rhubarb Strawberry Crunch in Taste of Home April/May 1997, p67

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.

Reviews for Rhubarb Strawberry Crunch(12)

AVERAGE RATING
   (15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 15, 2013

Given free rhubarb and didn't know what to make. Thank you Taste of Home!

MY REVIEW
Reviewed Jun. 3, 2012

I love this recipe, but I messed up when I made it the first time. I didn't read the instructions closely and thought all the dry ingredients were for the topping. Well I liked it the way it turned out anyway, so what I do now is halve the crust/topping ingredients, forget about making a crust, put the fruit in the bottom of my dish, pour the sauce over and top with the crumb mixture. Easy and very tasty :)

MY REVIEW
Reviewed May. 21, 2012

Made this yesterday & there's nothing left! Even our 10 year old daughter flipped over it! Super easy & delish!

MY REVIEW
Reviewed May. 7, 2012

This is amazing! No ice cream needed! Whole wheat flour works great.

~ Theresa

MY REVIEW
Reviewed Jun. 15, 2011

This is delicious. I made it using Splenda brown and white sugars. Next time I will try using half whole wheat flour.

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