Rhubarb Strawberry Crunch

6A89F93F-B269-4C4F-BAA7-80A495A8C5F7

Rhubarb and Strawberry make the best combination of flavors. That wonderful sweet and sour combination topped off with a delicious crumb topping make this the prefect dessert!

Adapted from Michelle Davis’s recipe.

 

CC6679C3-DE8E-49C9-A115-330728F3B7DA

Ingredients

 

D54BFFA3-F8C2-44DA-A5E0-C7C778A7C4B1

Pour into a large bowl, mix 3 Tbsp of flour,

sugar, rhubarb and strawberries.

 

E4746DD9-0E83-46DB-9628-FC2679DD6A5B

Gently mix until combined.

 

C8C76AA2-13E9-4B06-80EC-BE7F025FB68B

Spray a baking dish with cooking spray.

I used 10” x 10” but even a 9” x 13” will do.

 

858D9143-5CD1-4E7F-8A02-81F1C3A612DD

Pour mixture into the baking dish.

 

08DB392D-EFF9-4B7D-8454-A65B12FE1830

Place the rest of the ingredients into a

medium bowl except for the butter.

 

DC9C78F3-647B-4F9F-B2AB-456849EB600D

Mix the ingredients until combined.

 

514C1091-21B7-4AF2-8109-1ACCCF50AF84

Add the butter.

 

A369EC27-FDAA-45BB-B971-B9219A7EE805

Using a pastry blender, work butter into the dry mixture.

 

AD2C06EB-8DBB-4B15-AC09-069F6FC6A77B

Blend until crumbly.

 

5E700666-7BAF-4FE4-B26E-EBD56DCE563C

Pour the crumb mixture evenly on top of the fruit mixture.

 

6A89F93F-B269-4C4F-BAA7-80A495A8C5F7

Bake in a preheated 375 degree oven for 45 – 55

minutes or until the crumb topping is golden brown.

Store leftovers in the refrigerator.

 

Rhubarb Strawberry Crunch

  • Difficulty: easy/intermediate
  • Print

http://www.InDianesKitchen.com

6A89F93F-B269-4C4F-BAA7-80A495A8C5F7

Ingredients

FRUIT MIXTURE:

  • 1 cup granulated sugar
  • 5 Tbsp all-purpose flour
  • 5 cups rhubarb, clean and cut in 1/2” pieces
  • 5 cup strawberries, clean with tops cut off and sliced

CRUMB TOPPING:

  • 1 – 1/2 cups all-purpose flour
  • 1 cup brown sugar, firmly packed
  • 1 cup rolled oats
  • 1/2 tsp cinnamon
  • 1 cup (2 sticks) butter, softened

Directions

FRUIT MIXTURE:

  1. Preheat oven to 375 degrees.
  2. In a large bowl gently combine the rhubarb, strawberries, sugar and flour.
  3. Spray a 9″ x 13″ (approximate size I used a 10″ x 10″) baking dish with cooking spray.
  4. Pour fruit mixture into the baking dish.

CRUMB TOPPING:

  1. In a medium bowl combine the rest of the ingredient except for the butter.
  2. Using your hands, mix until combined.
  3. Add the butter and using a pastry blender, work the butter into the dry mixture until crumbly.
  4. Pour the crumb mixture evenly on top of the fruit mixture.
  5. Bake for 45-55 minutes or until the crumb topping is a golden brown.
  6. Let cool and serve.
  7. Cover and store leftovers in the refrigerator.

http://www.InDianesKitchen.com

 

 

 

 

 

 

 

Advertisements

Categories: Desserts, Fruit

27 Comments »

  1. This looks FA-BU-LOUS! Thanks to my mother’s garden, I have been copping and freezing rhubarb like crazy this summer. This Strawberry-Rhubarb Crunch looks like a perfect treat for the weekend! (Topped with lots of vanilla ice cream or whipped cream, of course.)

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s