Rhubarb Strawberry Crunch

Cindi Bauer


This rhubarb dessert is a lot like a crisp. It may be a bit tart, but it also has a bit of sweetness to it. This is good served as is (while it's still warm), and also with vanilla ice cream. Leftovers from the fridge are also good served with either Cool Whip or vanilla ice cream.


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One (13x9x2-inch) pan
45 Min


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2 cups
1 cup
dark brown sugar (packed)
2 cups
old fashioned rolled oats (uncooked)
1 cup
butter, softened


6 cups
thinly sliced fresh rhubarb
1 cup
granulated sugar
2 tablesp.
1 cup
cold water
1 tsp.
vanilla extract
1 (3-oz.)
pkg. strawberry gelatin
cool whip whipped topping or vanilla ice cream (opt.)

How to Make Rhubarb Strawberry Crunch


  • 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.

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About Rhubarb Strawberry Crunch

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Other Tag: For Kids

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