strawberry rhubarb crunch

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Strawberry Rhubarb Crunch

There are many recipes out there for this dish, below is my grandmother’s recipe, the one I have grown up with.

1 cup flour
¾ cup oats
1 cup light brown sugar, firmly packed
1 teaspoon ground cinnamon
½ cup butter, melted
2 cups rhubarb, chopped
2 cups strawberries, chopped
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract

1. Preheat oven to 350F.
2. Combine the flour, oats, brown sugar, cinnamon and melted butter, mix well.
3. Pat 1/3 of the crumb mixture into a lightly buttered 9-inch square baking dish.
4. Layer in rhubarb and strawberries.
5. In a small saucepan, combine sugar and cornstarch, add water and stir until blended.  Cook over medium heat, stirring constantly until thick and clear.  Stir in vanilla.
6. Pour sauce over the fruit and sprinkle with remaining crumbs.
7. Bake for 40 minutes, or until crumble is golden and the sides are bubbling.
*Notes:  The crumble is delicious with a combination of all-purpose flour and whole-wheat pastry flour.  The butter can be replaced with vegan butter to make this a vegan dessert.  If you are trying to avoid cornstarch, agar agar can also be used as a thickener.