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Strawberry Rhubarb Crunch Recipe

Servings:
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Ingredients
  • 2 cups flour
  • 2 cups brown sugar, packed
  • 1 cup butter (cold)
  • 2 cups oats (quick cooking)
  • 6 cups sliced fresh or frozen rhubarb, thawed
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 tablespoon vanilla
  • 1 package strawberry gelatin, 3 oz. pkg.
  • Ice cream
Container:9 x 13 x 2 pan
Directions
PREP
45 mins
COOK
45 mins
READY IN
1.5 hrs
  • In a bowl, combine flour and brown sugar. Cut in butter until crumbly.
  • Stir in the oats. Press half into a greased 13 x 9 inch by 2 inch deep 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° F for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.
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TOPPING
all purpose flour
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unsalted butter
ground cinnamon
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