Strawberry Rhubarb Crunch

Strawberry/Rhubarb Crunch – serves 6-8

Filling

  • 2/3 cup sugarstrawberry
  • 3 tbs flour
  • 1 lb strawberries, sliced
  • 3 cups diced rhubarb
  • 1 tsp fresh squeezed lemon juice

Topping

  • ¾ cup flour
  • ½ cup rolled oats
  • ½ cup brown sugar
  • 1 stick butter
  • 1 tsp cinnamon

Preheat oven to 375. Mix filling ingredients in bowl and place the mixture in a greased 8×8 baking dish. Mix oats, brown sugar and flour together for topping, cut cold butter into chunks and use a pastry cutter or a fork to add to oat mixture and work into a crumbly texture. Disperse evenly on top of the fruit mixture. Bake 45 minutes or until crisp and golden. Top with whip cream or vanilla ice cream. Yum!

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