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STRAWBERRY RHUBARB CRUNCH Recipe

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This recipe for STRAWBERRY RHUBARB CRUNCH is from EDGAR'S EDIBLES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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 350º for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream.

 

 

 

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