Monday, June 1, 2009

Strawberry Rhubarb Crunch

Prep. time: 15 minutes
Baking time: 60 minutes
Serves: 10-12

1 Cup flour
1 Cup brown sugar, firmly packed
3/4 Cup oatmeal, uncooked
1/2 Cup butter, melted
2/3 Cup sugar
1-2 tsp. cinnamon
2 Cups diced rhubarb (about 2 good sized stalks)
2 Cups strawberries, sliced
1 Cup water
2 tb. cornstarch

Preheat oven to 350°. In a roomy bowl, combine the flour, brown sugar, oatmeal, butter, sugar and cinnamon and mix until crumbly. Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries. In a small saucepan, heat the water, cornstarch and vanilla over medium-low heat until thick and clear, stirring often. This takes about 5 minutes. Pour over the rhubarb/ strawberry layer. Top with the remaining crumb mixture and bake at 350° for 60 minutes.

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