Monday, June 24, 2013

Strawberry Rhubarb Crunch

My grandfather grows rhubarb every year; he bakes it into pies. Unfortunately, the rhubarb pie is a bit too tart for me. Since I really like to use the free produce from my family, I tried to find another way to use his rhubarb. This recipe makes an amazing sweet dessert using both strawberries and rhubarb. I make this every June after picking strawberries with the kids.  Everyone who eats it loves it.  Delicious!

On my way home, I stopped at a local market for fresh rhubarb and strawberries.
  • 1 cup sugar
  • 3 T flour
  • 3 cups sliced strawberries
  • 3 cups diced rhubarb (I do NOT peel my rhubarb)
  • 1 1/2 cup flour
  • 1 cup packed brown sugar
  • 1 cup butter
  • 1 cup rolled oats


  1. Preheat oven to 375 degrees Fahrenheit.
  2. In large bowl, mix sugar, 3 T flour, strawberries, and rhubarb.
  3. Place mixture into greased 13 x 9 baking dish (I often use a smaller dish and get a thicker dessert).
  4. Mix 1 1/2 cup flour, brown sugar, butter, and oats until crumbly.
  5. Crumble on top of mixture.
  6. Bake 45 minutes.
  7. Serve warm over ice cream or whipped cream.
Difficulty: Easy
Time:15 minute prep, 45 minutes baking time
Source: Dillner Family Farm Recipe Share

A new lens equals less than great photo-sorry.

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