RHUBARB STRAWBERRY CRUNCH

Rhubarb Strawberry Crunch image

Provided by Cindi M Bauer

Time 45m

Number Of Ingredients 13

CRUST AND TOPPING:
2 cups flour
1 cup dark brown sugar (packed)
2 cups old fashioned rolled oats (uncooked)
1 cup butter, softened
FILLING:
6 cups thinly sliced fresh rhubarb
1 cup granulated sugar
2 tablesp. cornstarch
1 cup cold water
1 tsp. vanilla extract
1 (3-oz.) pkg. strawberry gelatin, or 1 pkg. sugar free strawberry gelatior
Garnish: cool whip whipped topping or vanilla ice cream (optional)

Steps:

1. In a large bowl mix together, the flour, brown sugar, and rolled oats.
2. Cut in the butter; mix well, and until it becomes crumbly.
3. Pat half of the crumb mixture in the bottom of an ungreased 13 x 9 inch baking pan. (I used an aluminum baking pan.)
4. Save half of the remaining crust mixture to use as a topping.
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6. Spoon the sliced rhubarb evenly over the crumbled crust.
7. Mix the sugar and cornstarch together in a saucepan.
8. Add the water, cook and stir continuously over medium heat, until it comes to a boil.
9. Boil until it looks clear and thickened, in about 5 minutes. (It may not even take five minutes for it to become clear and thicken.)
10. Add the vanilla extract and the strawberry gelatin powder; cook and stir for 1 minute more, and then spoon the syrupy mixture over the rhubarb.
11. Top with the remaining crumbled/crust/mixture.
12. Bake in a 350 degree oven for 45 minutes, until the crumb mixture has browned slightly on top.
13. Serve warm, or if desired, with Cool Whip or vanilla ice cream.
14. I refrigerate leftovers (uncovered) in the fridge.