Rhubarb Strawberry Crunch

src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRe7rjLjSJq8Jjez71RyS-d2q9oqHW5rkbEQZMHpF8kHuV8Y-Nek9j4ULhSpwy7D5Du4Bsg4mcdRJX4Csb0KUoumMGd18xUx9mTlKdq57pwKq4FUvnYJ10LK4tb5eA5z_veYFyFbTeU9Y/s1600/Rhubarb+Strawberry+Crunch.jpg">

"Ever wonder what to do with that big rhubarb plant in the garden? This is your answer."

Make 18 servings.

Ingredients :

• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup rolled oats

Directions :

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Tweet