Strawberry - Rhubarb Crunch / Crumble Recipe

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Strawberry - Rhubarb Crunch / Crumble

Chris L.

By
@lolochrissy

Good.


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Rating:

Comments:

Serves:

6-8 (Does not include "thaw" time.)

Prep:

15 Min

Cook:

1 Hr

Method:

Bake

Ingredients

FILLING:

4 c
frozen rhubarb, thawed - save juice while thawing
3 c
frozen, sliced strawberries - save juice
1 1/2 c
granulated sugar
1 1/2 c
liquid - all the juice from thawed fruit + water so you have a total of 1 1/2 cups
3 Tbsp
cornstarch
1/2 tsp
vanilla extract

TOPPING:

1 1/2 c
a.p. flour
1 1/2 c
brown sugar (i use dark)
1 1/4 c
old fashioned oats, not instant
1 c
butter, softened

Directions Step-By-Step

1
Preheat oven to 350*. Spray or butter a 9x13 inch glass pan. (Don't use metal because acids will react with pan).
2
Place rhubarb in pan, scatter strawberries over top.
3
In a medium sauce pan: Combine fruit juices and enough cold water to make 1 1/2 cups liquid. Add cornstarch and stir to combine. Do this when ingredients are cold to prevent lumps.
4
Add sugar to pan. Over medium heat, bring to a boil. Stir constantly to avoid lumps. Stir until mixture turns clear and starts to thicken, but still pourable. Remove from heat and stir in vanilla extract.
5
Slowly pour evenly over the fruit in your pan.
6
In separate bowl combine topping ingredients. Blend with a fork or use fingers, mix until topping is coarse and begins to hold together. Sprinkle over the top of fruit and filling mixture.
7
Bake 50-60 minutes. Topping will be crispy and golden brown. Filling will be bubbly.
8
VARIATION: Build in layers. Place half your topping mixture in bottom of pan first, add fruit and cornstarch / sugar mixture. Sprinkle remaining topping over all.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy, Heirloom