New Recipe Monday — Strawberry Rhubarb Crunch

A few weeks ago I traded some green onions for some rhubarb. I grew up eating rhubarb cobbler at the Sunday Potlucks in the mountains, but I’d never tried cooking it myself. The boys were skeptical about eating this after they’d tried rhubarb raw…I must say though their faces were priceless! I assured them though that they would love rhubarb once I made this recipe. So here it is…

Rhubarb Strawberry Crunch

Amount Per Serving

Calories: 253
Fat: 10.8g
Cholesterol: 27mg
Sodium: 78mg
Sugar: 24.6g
Carbohydrate: 38.1g
Fiber: 1.7g
Protein: 2.3g

  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 3 cups sliced fresh strawberries
  • 3 cups diced rhubarb (I didn’t really measure, I just most of what I had)
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup butter
  • 1 cup rolled oats

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.
Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly (I doubled the recipe for the crunch as that’s usually our favorite part). You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
Bake 45 minutes in the preheated oven, or until crisp and lightly browned.


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