Tuesday, May 31, 2011


 Every Spring my grandparents grow the most amazing rhubarb garden. One of my favorite things to do was cut a stalk and eat it raw. I'd pucker up and enjoy the tart
experience. However, my taste buds have recently "matured" and I find that eating rhubarb is a much more pleasant experience when you add loads of sugar. After many failed attempts, I finally discovered this amazingly yummy recipe and I thought I'd share. So here it 

 Rhubarb Strawberry Crunch


  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 3 cups sliced fresh strawberries
  • 3 cups diced rhubarb
  • 1 1/2 cups all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup butter
  • 1 cup rolled oats


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
  3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
  4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 253 | Total Fat: 10.8g | Cholesterol: 27mg


          one day when I'm feeling more adventurous, I'm going to try these...


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