Saturday, April 22, 2017

Strawberry Rhubarb Crunch.... Rainy...cooler

1 cup sugar
1 1/2 cups flour
2 cups rolled oats
10 T. melted margarine
2 tsp. cinnamon
3 cups raw rhubarb, diced
2 cups strawberries, cut in half
1 1/2 cups sugar
3 T. cornstarch
1 cup water
1 tsp. vanilla

 Mix first 5 ingredients until crumbly. Press 1/2 into greased 9x13 pan. Cook sugar, cornstarch and water until thick and clear, add vanilla, strawberries and rhubarb, pour over crust in pan. Sprinkle rest of crumb mixture over all and pat lightly. Bake 350 for 35-40 minutes, till bubbly and lightly browned.
Serve warm with vanilla ice cream!

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