Strawberry Rhubarb Crunch


3 cups diced rhubarb

3 cups sliced fresh strawberries

1 cup white sugar

3 tablespoons all-purpose flour



1 1/2 cups all-purpose flour

1 cup packed brown sugar

1 cup butter

1 cup rolled oats



-In a large bowl, mix white sugar, flour, strawberries, and rhubarb.

-Place the mixture in a 9x13 inch baking dish.

-Using a pastry blender, mix flour, brown sugar, butter, and oats until crumbly.

-Crumble on top of the rhubarb and strawberry mixture.

-Bake 45 minutes in the preheated oven, or until crisp and lightly browned.


*Strawberry Rhubarb Crunch for One


1-2 small stalks rhubarb cut n 1/2 inch pieces

2-3 large strawberries cut in pieces

1 1/2 Tbs sugar

1 tsp quick tapioca or cornstarch


-Fill custard cup 1/2 full of rhubarb pieces

-Add 2-3 cut strawberries to fill cup

-Place strawberries and rhubarb in larger bowland add sugar and tapioca.

-Mix well and return to custard cup



1 Tbs butter (softened)

1 Tbs brown sugar

2 Tbs rolled oats


-On a small plate, mash butter and brown sugar together until fully mixed

-Add rolled oats and mix well

-Top strawberry rhubarb mixture with crumble

-Bake 35-40 min at 375* until golden brown

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