"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

Strawberry & Rhubarb Butter Crunch Recipe

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This recipe for Strawberry & Rhubarb Butter Crunch, by , is from The Guest House Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Vanessa Reynolds
Added: Friday, June 5, 2009


1 & 1/4 hours / 30 min. prep

4 CUPS diced FRESH rhubarb
1 pound container of FRESH Strawberries
1 Fresh Lemon (to be Zested & juice used)
1 to 2 TBSP of Orange Brandy (Optional)
1 Cup White SUGAR
1/4 Cup Flour

1 Cup Brown Sugar
1 Cup Instant Oats
1 & 1/2 cups Flour
1/2 cup Butter & 4 or 5 Table spoons for final dobbing
1/2 cup Crisco Shortening

1. Cut up Rhubarb & Strawberries
2. Zest Lemon
3. Squeeze Lemon for juice
4. Place above in GREASED 6x10 inch baking dish - ADD Orange Brandy if wanted
5. Combine White Sugar & 1/4 cup flour - Mix into Rhubarb mixture
6. Mix remaining ingredients (except last bit of butter)
7. Spoon over Rhubarb / Strawberry Mixture
8. Dollop the remaining butter on top
9. BAKE at 350' for 40 minutes or until top is golden brown and mixture bubbling
6. Serve Warm (with Ice cream or whipping cream) or cold

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Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Spring has arrived - Fresh Rhubarb is available from the farmer's market. Strawberries seem to be available all year now (sometimes that is a shame). I took a recipe already done and I added a few things of my own. My husband went crazy. Enjoy & let me know what you think!




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