Strawberry Rhubarb Crunch

(originally made 6/2006 and just about every June since! It works with sugar free jell-o, and I've also used a combination of cut up strawberries and rhubarb)

Got this cooling on top of the stove and I had to sneak a taste. WOW! I've never made anything with rhubarb before, but DFIL gave us some to try. Very very goood!




Strawberry Rhubarb Crunch

Yield: 12
Author:

ingredients:

  • 2 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1 cup cold butter or margarine
  • 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 (3-ounce) package strawberry gelatin
  • Vanilla ice cream -- optional

instructions:

How to cook Strawberry Rhubarb Crunch

  1. In a 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 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. 12 servings.
  2. Source:https://www.tasteofhome.com/recipes/strawberry-rhubarb-crunch/
Created using The Recipes Generator

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