Rhubarb Strawberry Crunch Recipe photo by Taste of Home
Rhubarb Strawberry Crunch
TOTAL TIME: Prep: 20 min. Bake: 1 hour
YIELD: 9 servings.
Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. —Barbara Foss, Waukesha, Wisconsin
Ingredients
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1 cup all-purpose flour
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1 cup packed brown sugar
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3/4 cup quick-cooking oats
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1 teaspoon ground cinnamon
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1/2 cup butter
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4 cups sliced fresh or frozen rhubarb
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1 pint fresh strawberries, halved
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1 cup sugar
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2 tablespoons cornstarch
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1 cup water
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1 teaspoon vanilla extract
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Vanilla ice cream, optional
Directions
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1.
Preheat oven to 350°. In a bowl, combine the first 4 ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.
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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 for 1 hour. Serve with ice cream if desired.
Nutrition Facts
1 piece: 376 calories, 11g fat (7g saturated fat), 27mg cholesterol, 91mg sodium, 68g carbohydrate (49g sugars, 3g fiber), 3g protein.
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