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Strawberry Rhubarb Crunch

Total Time

Prep: 15 min. Bake: 40 min.

Makes

15 servings

There's no tastier way to get all the good nutrition of oats—including B vitamins and iron—than a serving of this sweet, tasty crunch. It doesn't get soggy like some crunches do.—Frances Poste, Wall, South Dakota

Ingredients

  • 2 cups all-purpose flour
  • 2 cups packed brown sugar
  • 1 cup cold butter, cubed
  • 2 cups quick-cooking oats
  • 6 cups sliced fresh or frozen rhubarb, thawed
  • 1 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1 package (3 ounces) strawberry gelatin
  • Vanilla ice cream, optional

Directions

  1. In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb.
  2. In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.
  3. Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.

Nutrition Facts

1 cup (calculated without ice cream): 406 calories, 13g fat (8g saturated fat), 33mg cholesterol, 151mg sodium, 70g carbohydrate (48g sugars, 2g fiber), 4g protein.

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