- 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.
Reviews for Rhubarb Strawberry Crunch
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"A wonderful easy way to enjoy summer's bounty!"
"Had this at my cousin's place, absolutely amazing. Perfect paring of an all time favorite, Strawberry and Rhubarb! Thank you taste of home."
"This is a great recipe to make in the spring when the fresh rhubarb appears! We love the combination of rhubarb and strawberries together and this recipe is a great pairing of the two!! Served warm from the oven with a scoop of vanilla ice cream, it is such a delicious dessert!!! If I am serving more people, I increase ingredients to 1 1/2 times the amounts and put in a 9x13 in dish. As a TOH field editor, this is one of our families favorite springtime desserts!"
"Given free rhubarb and didn't know what to make. Thank you Taste of Home!"