"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy


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This recipe for STRAWBERRY RHUBARB CRUNCH, by , is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, April 21, 2009


2 Cups all-purpose Flour
2 Cups Brown Sugar (packed)
1 Cup Cold Butter or Margarine
1 Cup Quick-Cooking Oats
6 Cups Fresh or Frozen Rhubard (sliced and thawed)
1 Cup Sugar
2 Tbsp. Cornstarch
1 Cup Water
1 Tsp. Vanilla Extract
1 Pkg. (3 oz.) Strawberry Gelatin

In a bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half of this mixture into a greased 13X9 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 for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream.




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