Strawberry Rhubarb Crunch

Strawberry Rhubarb Crunch

Nothing says spring like strawberries and rhubarb, one of my favorite combos.

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

Nothing says spring like strawberries and rhubarb, one of my favorite combos.

Servings 6 people
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.
  2. 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.
  3. Bake 45 minutes or until crisp and golden.

Recipe Notes

Top with whip cream or vanilla ice cream. Yum!

Posted in Dessert, Recipes and tagged , , , , , .

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