Strawberry Rhubarb Crunch

I made this for the first time in June 2006 and have made it just about every June since! It works with sugar free jell-o, and I've also used a combination of cut up strawberries and rhubarb, or even blueberries and rhubarb.

Got this cooling on top of the stove and I had to sneak a taste. WOW! I've never made anything with rhubarb before, but my dear FIL gave us some to try. Very, very good!

Strawberry Rhubarb Crunch

Yield: 12

Author: Jolene's Recipe Journal

Ingredients

• 2 cups all-purpose flour
• 2 cups packed brown sugar
• 1 cup cold butter or margarine
• 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 (3-ounce) package strawberry gelatin
• Vanilla ice cream -- optional

Instructions

1. In a 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 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.
3. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.
4. Bake at 350' for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired. 12 servings.

Notes

Source: https://www.tasteofhome.com/recipes/strawberry-rhubarb-crunch/

Other recipes you may enjoy:

Strawberry Rhubarb Ice Pops

Strawberry Rhubarb Squares

Buttermilk Rhubarb Muffins