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Rhubarb Strawberry Crunch

 Rhubarb Strawberry Crunch
Garden-fresh rhubarb takes a bow in this easy recipe from Barbara Foss. "It's wonderful with ice cream," suggests the Waukesha, Wisconsin cook.
9 ServingsPrep: 20 min. Bake: 1 hour

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 McCormick® Pure 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,

2 of 2

Rhubarb Strawberry Crunch (continued)

Nutritional Facts: 11 g fat (6 g saturated fat), 27 mg cholesterol, 116 mg sodium, 68 g carbohydrate, 3 g fiber, 3 g protein.