rhubarb strawberry crunch

How To Make rhubarb strawberry crunch

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