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Strawberry Rhubarb Crunch

 Strawberry Rhubarb Crunch
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
12-15 ServingsPrep: 15 min. Bake: 40 min.

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.

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Strawberry Rhubarb Crunch (continued)

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.