Monday, June 26, 2017

Something Yummy - Strawberry Rhubarb Brown Sugar Crunch

Strawberry Rhubarb Brown Sugar Crunch
Barefeet in the Kitchen

(Sorry for the blurry photo - I took this is with my phone . . .and after we ate 1/2 of it!) 

This time of year, strawberries are everywhere so when this recipe for something with strawberries and rhubarb popped up - it was took good to not make.  I love that the crunch is on the bottom and the top because the best part is the crunch, really.  The next time I make it, I would probably add a little more brown sugar to the crunch because it isn't super sweet.  


Fruit Filling:
2 cups shopped strawberries
2 cups thinly sliced and chopped fresh rhubarb
1 cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1/4 cup orange juice

Crust Ingredients:
2 cups all-purpose flour
1 1/2 cups old fashioned oats
1 cup light brown sugar
1 cup butter, melted

Preheat oven to 400 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 9 x13 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.

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