Rhubarb Strawberry Crunch II
Garden-fresh rhubarb takes a bow in this easy recipe. It's wonderful with ice cream.
1 cup 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 granulated (white) sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
vanilla ice cream, optional
Preheat oven to 350°F (177°C).
In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-inch square baking pan. Combine rhubarb and strawberries; spoon over crust.
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 for 1 hour. Serve with ice cream if desired.
Preparation Time: 20 minutes
Bake Time: 1 hour
Amount per serving: 373 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 116 mg sodium, 68 g carbohydrate, 3 g fiber, 3 g protein.