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 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!