Rhubarb Strawberry Crunch Food

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. , In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.

STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat the oven to 400°F degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt, and cornstarch. Stir to coat and add the orange juice. Stir again and set aside.
• In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
• Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

STRAWBERRY RHUBARB CRISP

Steps:

• Preheat the oven to 350 degrees F.
• For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
• For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

RHUBARB STRAWBERRY CRUNCH

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix white sugar, 3 tablespoons flour, strawberries and rhubarb. Place the mixture in a 9 x 13" baking dish.
• Mix 1-1/2 cups flour, brown sugar, butter and oatmeal until crumbly. (You may want to use a pastry blender for this or fork) Crumble on top of the rhubarb and strawberry mixture.
• Bake 45 minutes in oven or until crisp and lightly browned.

RHUBARB STRAWBERRY CRUNCH

Steps:

• 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 9x13 inch baking dish.
• 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.
• Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

STRAWBERRY-RHUBARB CRUMBLE

Steps:

• Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
• Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
• Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

STRAWBERRY RHUBARB CRUNCH

Steps:

• 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.

MAKEOVER STRAWBERRY RHUBARB CRUNCH

Steps:

• In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into an 8-in. square baking dish coated with cooking spray., In a small bowl, combine the flour, oats, brown sugar blend and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping or ice cream if desired.

STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Sift 1 1/2 cups flour with powdered sugar.
• Put flour mixture into a food processor. Add butter and process with quick pulses or put flour mixture in a bowl and cut butter with a knife until butter is incorporated.
• Transfer to a 9x13-inch baking pan and pat evenly to cover the bottom.
• Bake 15 minutes. Set aside.
• Combine remaining ingredients, except rhubarb and strawberries, in bowl and mix thoroughly.
• Stir in rhubarb and strawberries and spread mixture over top of baked crust.
• Bake 35 minutes.

LOW SUGAR STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
• Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

STRAWBERRY RHUBARB CRUNCH CAKE

Steps:

• In a 9 x 13 inch pan, place the rhubarb in the bottom.
• Sprinkle with the dry gelatin then sugar. Sprinkle the dry cake mix on top.
• Drizzle the melted butter over cake mix.
• Pour water on top of cake.
• Bake 350 degrees for 45 minutes.
• Serve with sliced fresh strawberries and or whipped cream.

STRAWBERRY RHUBARB CRUNCH (LOW-CARB VERSION)

Steps:

• Preheat oven to 350.
• In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
• Press half of the mixture into a greased 9x13 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 takes about 5 minutes.
• Pour over the rhubarb/strawberry layer.
• Top with the remaining crumb mixture and bake at 350 for 60 minutes.

STRAWBERRY RHUBARB CRUNCH

Steps:

• In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb., In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture., Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.

RHUBARB STRAWBERRY CRUNCH

Steps:

• 1. In a large bowl mix together, the flour, brown sugar, and rolled oats.
• 2. Cut in the butter; mix well, and until it becomes crumbly.
• 3. Pat half of the crumb mixture in the bottom of an ungreased 13 x 9 inch baking pan. (I used an aluminum baking pan.)
• 4. Save half of the remaining crust mixture to use as a topping.
• 5. ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- -----
• 6. Spoon the sliced rhubarb evenly over the crumbled crust.
• 7. Mix the sugar and cornstarch together in a saucepan.
• 8. Add the water, cook and stir continuously over medium heat, until it comes to a boil.
• 9. Boil until it looks clear and thickened, in about 5 minutes. (It may not even take five minutes for it to become clear and thicken.)
• 10. Add the vanilla extract and the strawberry gelatin powder; cook and stir for 1 minute more, and then spoon the syrupy mixture over the rhubarb.
• 11. Top with the remaining crumbled/crust/mixture.
• 12. Bake in a 350 degree oven for 45 minutes, until the crumb mixture has browned slightly on top.
• 13. Serve warm, or if desired, with Cool Whip or vanilla ice cream.
• 14. I refrigerate leftovers (uncovered) in the fridge.