Monday, June 6, 2016

Strawberry Rhubarb Crunch

Nothing screams Summer like a fresh berry crumble (or buckle or crisp)! Strawberry-Rhubarb Crunch is my current go-to for all dinner parties.  It's easy to prepare and I just throw it in the oven when my guests arrive (which makes the house smell divine).  Don't forget to serve it with a nice, round scoop of vanilla ice cream-the perfect complement and ending to an evening.

Recipe after the jump:

Strawberry-Rhubarb Crisp

1 cup flour
1 cup brown sugar
3/4 cup oatmeal
1 tsp cinnamon
1/2 cup butter, melted
2 cups rhubarb, cut into 1/2" pieces
2 cups strawberry, cut into 1/2" pieces
1 cup sugar
2 tbsp cornstarch
1 cup water
1 tsp vanilla

Grease an 8"x8" pan.  Mix flour, brown sugar, oatmeal, cinnamon, and melted butter until crumbly. Pat half mixture into the pan.  Top with cut up fruit.

In a saucepan, stir 1 cup sugar with 2 tbsp cornstarch and mix well.  Add water and vanilla.  Cook over medium-high heat until thick and clear, stirring constantly (about 3 minutes).  Pour over the fruit and top with remaining crumb mixture.  Bake at 350 degrees for an hour.

Serve with vanilla ice cream.


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