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SPRING DESSERT - RHUBARB AND STRAWBERRIES

This recipe was on my niece’s Facebook page last week. The picture of the dessert looked so delicious that I decided to try it.

Kathy, my niece who posted this recipe, is the most fun person you could spend time with. She has a rare sense of humor, a heart of gold and the caring of a great person. One night I’ll not forget was when, with one of my brothers, she was by Mom’s bedside when Mom died. That evening when we left the hospital, Kathy went with us to Dad’s; she prepared a wonderful meal for all of us. It was a close family time of reminiscing and planning for Mom’s final service. Kathy quietly went about serving us and sharing stories of her own about Mom. Every family needs a ‘Kathy’. If you try this recipe, think of someone who is special in your family!


Strawberry Rhubarb Crunch

Ingredients:

· 1 cup all-purpose flour

· 1 cup brown sugar, firmly packed

· 3/4 cup oatmeal, uncooked

· 1/2 cup butter, melted

· 2/3 cup sugar

· 1 -2 teaspoon cinnamon (China best)

· 2 cups diced rhubarb

· 2 cups diced sliced strawberries

· 1 cup water

· 2 tablespoons cornstarch

· 1 teaspoon vanilla extract

Directions:

Preheat the oven to 350°F

In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.

Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.

Cover with the rhubarb and strawberries.

In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.

Pour over the rhubarb/strawberry layer.

Top with the remaining crumb mixture and bake for 60 minutes.



Spring dessert with a scoop of ice-cream! Like Kathy says, 'Delish'.

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