strawberry - rhubarb crunch / crumble

How To Make strawberry - rhubarb crunch / crumble

• 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.
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