Ingredients for Strawberry Rhubarb Crunch
- All Purpose Flour
- Brown Sugar
- Oatmeal
- Butter
- Sugar
- Cinnamon
- 4 cups rhubarb, chopped
- 4 cups fresh strawberries, hulled and sliced
- Water
- Cornstarch
- Vanilla Extract
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How to Make Strawberry Rhubarb Crunch
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and lemon juice. Toss gently to coat.
- Pour the fruit mixture into a 9x13 inch baking dish.
- In a separate bowl, combine the flour, oats, brown sugar, butter, and cinnamon. Use a pastry blender or your fingers to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping evenly over the fruit mixture.
- Bake for 45-55 minutes, or until the topping is golden brown and the fruit is bubbly.
- Let cool slightly before serving. Enjoy warm with a scoop of vanilla ice cream (optional)!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
145g
Fat
29g
Carbs
17g
