Strawberry Rhubarb Crunch |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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There's no tastier way to get all the good nutrition of oatsincluding B vitamins and ironthan a serving of this sweet, tasty crunch. It doesn't get soggy like some crunches do.Frances Poste, Wall, South Dakota Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups packed brown sugar |
1 cup cold butter, cubed |
2 cups quick-cooking oats |
6 cups sliced fresh or frozen rhubarb, thawed |
1 cup sugar |
2 tablespoons cornstarch |
1 cup water |
1 teaspoon vanilla extract |
1 package (3 ounces) strawberry gelatin |
vanilla ice cream, optional |
Directions:
1. In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb.
2. In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.
3. Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired. Yield: 12-15 servings.
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