Rhubarb Strawberry Crunch |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
|
Garden-fresh rhubarb takes a bow in this easy recipe from Barbara Foss. It's wonderful with ice cream, suggests the Waukesha, Wisconsin cook. Ingredients:
1 cup king arthur unbleached all-purpose flour |
1 cup packed brown sugar |
3/4 cup quick-cooking oats |
1 teaspoon ground cinnamon |
1/2 cup butter |
4 cups sliced fresh or frozen rhubarb |
1 pint fresh strawberries, halved |
1 cup sugar |
2 tablespoons cornstarch |
1 cup water |
1 teaspoon vanilla extract |
vanilla ice cream, optional |
Directions:
1. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.
2. In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350° for 1 hour. Serve with ice cream if desired. Yield: 9 servings.
|
|