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Strawberry Rhubarb CrunchStrawberry Rhubarb Crunch

    1 cup all-purpose flour
    1 cup brown sugar, firmly packed
    3/4 cup oatmeal, uncooked
    1/2 cup butter, melted
    2/3 cup sugar
    1 -2 teaspoon cinnamon ( China best)
    2 cups diced rhubarb
    2 cups diced sliced strawberries
    1 cup water
    2 tablespoons cornstarch
    1 teaspoon vanilla extract

    Preheat the oven to 350°F
    In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
    Mix until crumbly then press half of the mixture into a greased 9″x13″ baking pan.
    Cover with the rhubarb and strawberries.
    In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
    Pour over the rhubarb/strawberry layer.
    Top with the remaining crumb mixture and bake for 60 minutes.