Strawberry Rhubarb Crunch

An easy and delicious spring dessert. serves 6-8

Filling

• 2/3 cup sugar
• 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 a 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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Strawberry/Rhubarb Crunch

Course Dessert

Author Susan Evans, Certified Clinical Herbalist

Ingredients

Filling

• 2/3 cup sugar
• 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

Instructions

1. Preheat oven to 375. Mix filling ingredients in a bowl and place the mixture in a greased 8x8 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!