As spring is in full swing, take the time to treat yourself by cooking delicious Strawberry Rhubarb Crunch.
Desserts are one of life’s sweetest pleasures. Rhubarb is technically a vegetable, though declared a fruit as it is most often cooked as one. The opposite of the tomato which is technically a fruit but considered a vegetable for the same reason. It’s like celery: the stalks are the only edible part of this plant because the leafs are actually poisonous. Rhubarb is on the extreme side of tart, so it’s almost always cooked or baked and served with a Santa Claus serving of sugar.
Ingredients
- 1 cup packed brown sugar
- 1 cup butter
- 1 cup rolled oats
- 1 cup white sugar
- 1 1/2 cups all-purpose flour
- 3 tablespoons all-purpose flour
- 3 cups sliced fresh strawberries
- 3 cups diced rhubarb
Directions
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix the white sugar, 3 tablespoons of flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.
- Mix 1 1/2 cups of flour, brown sugar, butter, and oats until properly crumbly. You may want to use a pastry blender for this as it’s going to take a bit of elbow-grease. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
- As an added bonus, you can scoop some of your favorite ice-cream on top to get the perfect mixture of hot and cold.
This delicious recipe is sure to make your transition from spring into summer one to remember. Everyone at Proforma Construction in Pleasanton, California would like to encourage you to use this delicious recipe to your advantage and wow your neighbors into thinking you’re a great baker.