It is late summer and I love coming across the red stalks of rhubarb at the grocery store or farmers market. I have amassed a collection of recipes for sweet crumbles, tarts, turnovers, ice cream and fools as well as several savory recipes for pork and chicken.
I was feeling the need for sweet but also to be sort of healthy, so I went with a Rhubarb-Strawberry Crunch. The mix of sweet strawberries and sour rhubarb, with the oats to give it body was just what I was craving.
Just look at this color – doesn’t it make your mouth water?
Rhubarb Strawberry Crunch
1 cup sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb (about 2 lbs)
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats
Preheat oven to 375 degrees F.
In a large bowl, mix together sugar, 3 tablespoons flour, strawberries, and rhubarb. If using frozen fruit, add an additional tablespoon of flour. Pour the mixture in a 9×13 inch baking dish.
Mix remaining flour, brown sugar, butter, and oats until crumbly. Spread on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned on top.