strawberry - rhubarb crunch / crumble

How To Make strawberry - rhubarb crunch / crumble

• Step 1
  Preheat oven to 350*. Spray or butter a 9x13 inch glass pan. (Don't use metal because acids will react with pan).
• Step 2
  Place rhubarb in pan, scatter strawberries over top.
• Step 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.
• Step 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.
• Step 5
  Slowly pour evenly over the fruit in your pan.
• Step 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.
• Step 7
  Bake 50-60 minutes. Topping will be crispy and golden brown. Filling will be bubbly.
• Step 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!