Strawberry Rhubarb Crunch

By newbaucher

Blessed with an abundance of berries and rhubarb? This recipe from Iona is easy, delicious and uses up plenty of fresh fruit. To learn more about Iona, check out our Early Summer 2009 catalog.

Ingredients

• 1 Cup flour
• 1 Cup brown sugar, firmly packed
• 3/4 Cup oatmeal, uncooked
• 1/2 Cup butter, melted
• 2/3 Cup sugar
• 1-2 tsp. CINNAMON (we used CHINA)
• 2 Cups diced rhubarb (about 2 good sized stalks)
• 2 Cups strawberries, sliced
• 1 Cup water
• 2 TB. cornstarch
• 1 tsp. PURE VANILLA EXTRACT

Preparation

Step 1

Preheat oven to 350°. In a roomy bowl, combine the flour, brown sugar, oatmeal, butter, sugar and CINNAMON and mix until crumbly. Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries. In a small saucepan, heat the water, cornstarch and VANILLA over medium-low heat until thick and clear, stirring often. This takes about 5 minutes. Pour over the rhubarb/ strawberry layer. Top with the remaining crumb mixture and bake at 350° for 60 minutes.

Prep. time: 15 minutes
Baking time: 60 minutes
Serves: 10-12


Nutritional Information:
Calories 260
Calories from Fat 70
Total Fat 8g 13%
Saturated Fat 5g 25%
Cholesterol 20mg 7%
Sodium 60mg 3%
Carbohydrate 46g 15%
Dietary Fiber 2g 7%
Sugars 32g
Protein 2g
Vitamin A 6%
Vitamin C 30%
Calcium 4%
Iron 6%