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