One of my favorite pairings in the spring are rhubarb and strawberry. I love it in jam. I love it in this dessert.
Rhubarb Strawberry Crunch
2 cups flour
2 cups packed brown sugar
1 1/2 cups quick cooking oats
2 tsp. ground cinnamon
1 cup butter or margarine
8 cups sliced fresh or frozen rhubarb
2 pints strawberries, halved
2 cups sugar
4 TBSP. cornstarch
2 cups water
2 tsp. vanilla extract
In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9x13 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 two minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350 for 1 hour. Serve with ice cream if desired. Makes about 12 servings.
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