Strawberry Rhubarb Crunch

Name: Strawberry Rhubarb Crunch
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 15
Cuisine: Global
Ingredients: 473 milliliters packed brown sugar; 237 milliliters cold butter, cubed; 2 Tbsps cornstarch; 473 milliliters all-purpose flour; 473 milliliters quick-cooking oats; 1 liters sliced fresh or frozen rhubarb, thawed; 85 grams package strawberry gelatin; 237 milliliters sugar; 1 teaspoon vanilla extract; 15 servings Vanilla ice cream, optional; 237 milliliters water

Strawberry Rhubarb Crunch might be just the hor d'oeuvre you are searching for. This recipe serves 15. One serving contains 545 calories, 7g of protein, and 21g of fat. Head to the store and pick up brown sugar, rhubarb, flour, and a few other things to make it today. Mother's Day will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 55 minutes.

Instructions

In a large bowl, combine flour and brown sugar.

Ingredients you will need

Brown Sugar

All Purpose Flour

Equipment you will use

Bowl

Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb.

Ingredients you will need

Rhubarb

Butter

Oats

Equipment you will use

Baking Pan

In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

Ingredients you will need

Corn Starch

Sugar

Water

Equipment you will use

Sauce Pan

Remove from the heat; stir in vanilla.

Ingredients you will need

Vanilla

Pour over rhubarb.

Ingredients you will need

Rhubarb

Sprinkle with gelatin powder. Top with remaining crumb mixture.

Ingredients you will need

Gelatin

Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown.

Ingredients you will need

Rhubarb

Equipment you will use

Oven

Serve with ice cream if desired.

Ingredients you will need

Ice Cream

Equipment

Ingredients

Servings:

473milliliters

packed brown sugar 237milliliters

cold butter, cubed 2Tbsps

cornstarch 473milliliters

all-purpose flour 473milliliters

quick-cooking oats 1liters

sliced fresh or frozen rhubarb, thawed 85grams

package strawberry gelatin 237milliliters

sugar 1teaspoon

vanilla extract 15servings

Vanilla ice cream, optional 237milliliters

water

Recommended wine: Sparkling Wine, Sparkling Rose

Sparkling Wine and Sparkling rosé are my top picks for Antipasti. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. You could try Moet & Chandon Imperial (3 Liter Bottle - Jeroboam). Reviewers quite like it with a 5 out of 5 star rating and a price of about 600 dollars per bottle.

Moet & Chandon Imperial (3 Liter Bottle - Jeroboam)

The color is an elegant golden straw yellow with amber highlights.Its aromas are radiant, revealing bright yellow-fleshed fruits (apple, pear, yellow peach), honey, floral nuances (lime blossom) and elegant blond notes (brioche and fresh nuts).The palate is seductive, richly flavorful and smooth combining generosity and subtlety, fullness and vigor, followed by a delicately fresh crispiness (fruit with seeds), to reveal the magical balance of champagne.