Rhubarb Strawberry Crunch
One (13x9x2-inch) pan
CRUST AND TOPPING:
dark brown sugar (packed)
old fashioned rolled oats (uncooked)
thinly sliced fresh rhubarb
pkg. strawberry gelatin
cool whip whipped topping or vanilla ice cream (opt.)
1In a large bowl mix together, the flour, brown sugar, and rolled oats.
2Cut in the butter; mix well, and until it becomes crumbly.
3Pat half of the crumb mixture in the bottom of an ungreased 13 x 9 inch baking pan. (I used an aluminum baking pan.)
4Save half of the remaining crust mixture to use as a topping.
5Spoon the sliced rhubarb evenly over the crumbled crust.
6Mix the sugar and cornstarch together in a saucepan.
7Add the water, cook and stir continuously over medium heat, until it comes to a boil.
8Boil until it looks clear and thickened, in about 5 minutes. (It may not even take five minutes for it to become clear and thicken.)
9Add the vanilla extract and the strawberry gelatin powder; cook and stir for 1 minute more, and then spoon the syrupy mixture over the rhubarb.
10Top with the remaining crumbled/crust/mixture.
11Bake in a 350 degree oven for 45 minutes, until the crumb mixture has browned slightly on top.
12Serve warm, or if desired, with Cool Whip or vanilla ice cream.
13I refrigerate leftovers (uncovered) in the fridge.
Originally Posted: Mon, Jun 6, 2016