Strawberries - Photo by Jessica Ruscello on Unsplash

Strawberry/Rhubarb Crunch

Course Dessert
Author Susan Evans, Certified Clinical Herbalist



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


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


  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!