There’s a reason the growing season for strawberries and rhubarb coincide. They make the perfect pair for a variety of desserts.
A friend of mine, Monica Bodor of Monica’s Munchies Catering in Ardmore, PA, provided me with this simple recipe for Strawberry Rhubarb Crunch. Monica says, “I got this recipe from a Mennonite Book, and added strawberries. It is really good. Everyone who has had it likes it, especially when served with a little ice cream! It is also easy to follow and pretty quick. Enjoy!”
Strawberry Rhubarb Crunch
Mix until crumbly:
1 cup flour, sifted
3/4 cup uncooked oatmeal
1 cup brown sugar, packed
1/2 cup melted butter
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Combine the following in a saucepan:
1 cup sugar
2 Tablespoons cornstarch
1 cup water
1 teaspoon vanilla
Prepare 3 cups diced rhubarb and one cup quartered strawberries.
Press half of crumbs in a greased 9X13 inch baking pan.
Add diced rhubarb and strawberries.
Combine second mixture and cook on stovetop on medium heat until thick and clear.
Pour over rhubarb and strawberries.
Top with remaining crumbs.
Bake at 350 degress for 35 to 40 minutes.
For more information on rhubarb, find all you need to know and more, at The Rhubarb Compendium.
Jennifer Sanders, HTFMA