This recipe comes from my Grandma Virginia. Yesterday, Kristin and I decided to add a twist to my favorite of her recipes: Rhubarb Crunch. Instead of using 4 cups rhubarb, we experimented with about 3 cups rhubarb and 2 cups fresh strawberries. We also cut the sugar in half to accommodate the sweetness of the strawberries. This is one of the most delicious dessert recipes out there, and we hope you'll try it! If you are a fan of classic rhubarb crunch rather than strawberry-rhubarb, just stick with 4 cups of rhubarb and one full cup of white sugar in the fruit sauce.
1/2 c. white sugar2 Tbsp. cornstarch
1 c. water
1 tsp. vanilla extract
Combine water, vanilla, and sugar in a saucepan. Cook over medium heat, gradually adding cornstarch. Cook and stir for about five minutes, until the sauce is thick and somewhat clear.
Crunch Ingredients:1 c. white flour
3/4 c. oats (most kinds of oatmeal will work)
1 c. brown sugar
1/2 c. melted butter
1 tsp. cinnamon
Mix ingredients together. Place half of crunch mixture in the bottom of a greased baking dish. Add 3 cups diced rhubarb and 2 cups diced strawberries. Pour fruit sauce over the fruit and top with the remaining crunch topping.
Bake at 350 degrees for 1 hour. Serve with vanilla ice cream, and enjoy!
