Rhubarb Strawberry Crunch
This rhubarb and strawberry oat-crumble topped dessert is especially nice served warm with a scoop of vanilla ice cream.
3 cups diced rhubarb
1 cup sliced strawberries, unsweetened
1 cup granulated sugar
3 tablespoons all-purpose flour
1 cup firmly packed brown sugar
1 1/2 cups all-purpose flour
1 cup butter or margarine
1 cup quick-cooking oats
- Preheat oven to 375°F (190°C).
- Mix together 1 cup sugar and 3 tablespoons flour. Stir in the strawberries and rhubarb until well mixed. Place mixture in a 13x9x2-inch baking dish.
- Mix together brown sugar, 1 1/2 cups flour, butter or margarine and oats until crumbly. Crumble on top of rhubarb/strawberry mixture.
- Bake for 45 minutes.
Makes 12 servings.