Rhubarb Strawberry Crunch Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Crust and topping:
2 cups of flour
2 cups packed brown sugar
1 cup butter or margarine (softened)
2 cups rolled oats, uncooked
Filling:
6 cups (1/2” slices) rhubarb
1 cup granulated sugar
2 tbsp. cornstarch
1 cup cold water *(use rhubarb juice instead of water)
1 tsp. vanilla
1 – 6 oz. package strawberry flavored gelatin
*Measure 6 cups raw rhubarb and freeze for a minimum of one day. Then thaw and drain those 6 cups of rhubarb, saving the juice for the filling. Use 1 cup of the rhubarb juice instead of the 1 cup of water.
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Directions: |
Directions:Crust and topping preparation:
Mix flour and brown sugar in a large bowl. Cut in butter or margarine as would for pie crust. Mix in rolled oats. Gently pat half the mixture into bottom of 9” x 13” baking dish. Save remaining half for topping. Spoon cut-up rhubarb evenly over the crust.
Filling preparation:
Mix granulated sugar and cornstarch in a saucepan. Stir in water and cook over medium heat until mixture comes to a boil and is thickened. Add vanilla. Spoon over rhubarb. Sprinkle dry gelatin over the top. Top with remaining crumbs.
Bake at 350 degrees for 40 – 45 minutes. Serve either warm or cold and topped with whipping cream or ice cream, if desired. Makes 12 to 15 servings.
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