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. Smile
Print Recipe

Strawberry-Rhubarb Crunch

Cook Time: 40 Min
Total Time: 40 Min
Serves: 8


  • 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


  1. 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.
  2. 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.
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