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rhubarb strawberry crunch

DomesticGoddess avatar
Recipe by
Cindi Marie Bauer
@DomesticGoddess
Marshfield, WI

This Rhubarb Strawberry Crisp is so delicious. This is also good served with vanilla ice cream. Leftovers from the fridge are also delicious served with either Cool Whip or vanilla ice cream.

►
yield serving(s)
cook time 45 Min
method Bake

Ingredients For rhubarb strawberry crunch

  • CRUST AND TOPPING:
  • 2 cups
    flour
  • 1 cup
    dark brown sugar (packed)
  • 2 cups
    old fashioned rolled oats (uncooked)
  • 1 cup
    butter, softened
  • FILLING:
  • 6 cups
    thinly sliced fresh rhubarb
  • 1 cup
    granulated sugar
  • 2 tablesp.
    cornstarch
  • 1 cup
    cold water
  • 1 tsp.
    vanilla extract
  • 1 (3-oz.)
    pkg. strawberry gelatin, or 1 pkg. sugar free strawberry gelatior
  • Garnish:
    cool whip whipped topping or vanilla ice cream (optional)

How To Make rhubarb strawberry crunch

  • 1
    In a large bowl mix together, the flour, brown sugar, and rolled oats.
  • 2
    Cut in the butter; mix well, and until it becomes crumbly.
  • 3
    Pat half of the crumb mixture in the bottom of an ungreased 13 x 9 inch baking pan. (I used an aluminum baking pan.)
  • 4
    Save half of the remaining crust mixture to use as a topping.
  • 5
    ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- -----
  • 6
    Spoon the sliced rhubarb evenly over the crumbled crust.
  • 7
    Mix the sugar and cornstarch together in a saucepan.
  • 8
    Add the water, cook and stir continuously over medium heat, until it comes to a boil.
  • 9
    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.)
  • 10
    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.
  • 11
    Top with the remaining crumbled/crust/mixture.
  • 12
    Bake in a 350 degree oven for 45 minutes, until the crumb mixture has browned slightly on top.
  • 13
    Serve warm, or if desired, with Cool Whip or vanilla ice cream.
  • 14
    I refrigerate leftovers (uncovered) in the fridge.
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