Unfortunately I won't have any of my own crop this year since David sprayed mine off last summer.
(Who doesn't know what rhubarb looks like? Obviously he didn't go to enough Rhubarb Day celebrations in Leola with me!) To be fair, mine was never a particularly beautiful rhubarb patch, so maybe it was for the best. Who knows--it might just spring up anyway. Rhubarb and Germans are both pretty tough. There's a reason they go together so well.
What else goes with rhubarb (besides sugar)???? Strawberries, of course!
Strawberries that are red, tasty and don't cost a fortune are returning to stores, so it's time to put them together and make something yummy.
The original recipe didn't call for strawberries, but I like to experiment.
Nathan gave this an "Awesome" rating, so it has to be good!
Strawberry Rhubarb Crunch
Crust and Topping
1 cup flour
3/4 cup oatmeal
1 cup brown sugar
1/2 cup melted butter
1 tsp. cinnamon
Mix together. Press half into 9-inch square or round pan.
Filling
4 cups rhubarb, cut into small pieces
1 cup strawberries
(Feel free to change the fruit ratio if you like! It would also be fine with one less cup of rhubarb, but I freeze mine in 2 cup bags, so 4 cups it had to be.)
1 cup sugar
3 T cornstarch
1 cup water (OMIT if using frozen rhubarb)
1 tsp vanilla
Cook in a saucepan, boil and stir the filling until thickened. Pour over crumbs; sprinkle remaining topping over filling. Bake on middle rack at 350 for 1 hour. Use a cookie sheet on the bottom rack to catch drips, especially if you are like me and never clean your oven! :)
Serve warm with vanilla ice cream.
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