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