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



  • 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
  • Garnish:
    cool whip whipped topping or vanilla ice cream (opt.)

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. Spoon the sliced rhubarb evenly over the crumbled crust.
  6. Mix the sugar and cornstarch together in a saucepan.
  7. Add the water, cook and stir continuously over medium heat, until it comes to a boil.
  8. 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.)
  9. 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.
  10. Top with the remaining crumbled/crust/mixture.
  11. Bake in a 350 degree oven for 45 minutes, until the crumb mixture has browned slightly on top.
  12. Serve warm, or if desired, with Cool Whip or vanilla ice cream.
  13. I refrigerate leftovers (uncovered) in the fridge.

Printable Recipe Card

About Rhubarb Strawberry Crunch

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

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