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