I absolutely LOVE strawberries, and when it’s mixed with tart & tangy rhubarb it ends up being truly amazing treats!
We just picked what I believe to be the last of our strawberries. {Our rhubarb was done about early June.} There is nothing like being able to grab rhubarb from the freezer and mix up a special summer scrumptious treat. 
Strawberry-Rhubarb Crunch
Cook Time: 40 Min
Total Time: 40 Min
Serves: 8
Ingredients
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 2-1/2 cups sliced fresh strawberries
- 2 cups diced fresh or frozen rhubarb
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 cup quick-cooking oats
- 1/4 cup brown sugar blend
- 1/2 teaspoon ground cinnamon
- 1/4 cup cold butter
- whipped topping or ice cream optional
Directions
- In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into an 8-in. square baking dish coated with cooking spray.
- In a small bowl, combine the flour, oats, brown sugar blend and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350 for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping or ice cream if desired. Yield: 8 servings.
Powered by
Leave a Reply