Rosey the Riveter

Friday, April 27, 2012

Strawberries... and Rhubarb! Oh, My!

I went back to Brookdale to pick berries TWICE on Tuesday.  Once in the morning with my youngest, before she went to school, and once in the afternoon with both kids after they got out of school.

We picked about 16 pounds of berries in total.  That translated into 9 trays of berries in the dehydrator, a batch of Strawberry Rhubarb Jam, some fruit roll-ups, a couple trays in the freezer, and tonight's dessert:  Strawberry Rhubarb Crunch.  It came from a Taste of Home issue back in '97.

For the 'crust' and the topping, mix together

1 c flour
1 c brown sugar
3/4 c oats
1 tsp cinnamon

and cut in 1/2 c butter.  Press half into a greased 9" pan.

Dice 4 cups of rhubarb and 2 cups of strawberries.  And throw in the mandarin oranges you might have in the fridge.  Ignore my inaccurate measuring.  It's what I do.

Spoon over crust.
In a sauce pan, combine

1 c sugar
2 Tbl cornstarch
1 c water
1 tsp vanilla

and bring to a boil over medium heat.  Stir for two minutes.

Drizzle over fruit, then crumble the remaining topping over the top.
Bake at 350 for an hour.  You may want to put it on a cookie sheet because it will probably run over and make a mess.
This is one of those desserts that really should be served with vanilla ice cream.

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