Strawberries - Photo by Jessica Ruscello on Unsplash

Strawberry Rhubarb Crunch

Strawberry/Rhubarb Crunch – 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!

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!
Posted in Dessert, Recipes and tagged , .

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