Fruit Crumble Recipes: Rhubarb Strawberry Crunch | Submitted By: Michelle Davis

1 cup white sugar3 tablespoons all-purpose flour3 cups sliced fresh strawberries3 cups diced rhubarb1 1/2 cups all-purpose flour1 cup packed brown sugar1 cup butter1 cup rolled oatsPreheat 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. Amount Per Serving  Calories: 253 | Total Fat: 10.8g | Cholesterol: 27mg Powered by ESHA Nutrient Database

Servings Per Recipe: 18

Amount Per Serving

Calories: 253

Total Fat: 10.8gCholesterol: 27mgSodium: 78mgTotal Carbs: 38.1g    Dietary Fiber: 1.7gProtein: 2.3g VIEW DETAILED NUTRITION
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This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe! Was this review helpful? [ YES ]
191 users found this review helpful This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars!...

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