Rhubarb Strawberry Crunch

By newbaucher

Garden-fresh rhubarb is put to great use in this easy recipe. It’s wonderful with ice cream.

Ingredients

• 1 cup all-purpose flour
• 1 cup packed brown sugar
• ¾ cup quick-cooking oats
• 1 tsp cinnamon
• ½ cup butter
• 4 cups sliced fresh or frozen rhubarb
• 1 pint fresh strawberries, halved
• 1 cup sugar
• 2 Tbls cornstarch
• 1 cup water
• 1 tsp vanilla extract
• Vanilla ice cream, optional

Preparation

Step 1

In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.
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 at 350° for 1 hour. Serve with ice cream if desired.