About Me

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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a country gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Tuesday, May 31, 2016

Rhubarb Strawberry Crunch

This rhubarb dessert is a lot like a crisp. It may be a bit tart, but it also has a bit of sweetness to it. This is good served as is (while it's still warm), and also with vanilla ice cream. Leftovers from the fridge are also good served with either Cool Whip or vanilla ice cream.

Rhubarb Strawberry Crunch

Crust and Topping:
2 cups flour
1 cup dark brown sugar (packed)
2 cups old fashioned rolled oats (uncooked)
1 cup butter, softened

6 cups thinly sliced fresh rhubarb
1 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla extract
1 (3 oz.) pkg. strawberry gelatin
Garnish: Cool Whip Whipped Topping or Vanilla Ice Cream (opt.)
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In a large bowl mix together, the flour, brown sugar, and rolled oats.

Cut in the butter; mix well, and until it becomes crumbly.

Pat half of the crumb mixture in the bottom of an ungreased 13 x 9

inch baking pan. (I used an aluminum baking pan.)

Save half of the remaining crust mixture to use as a topping.

Spoon the sliced rhubarb evenly over the crumbled crust.

Mix the sugar and cornstarch together in a saucepan.

Add the water, cook and stir continuously over medium heat, until it comes to a boil.

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.)

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.

Top with the remaining crumbled/crust/mixture.

Bake in a 350 degree oven for 45 minutes, until the crumb mixture has browned slightly on top.

Serve warm, or if desired, with Cool Whip or vanilla ice cream.

I refrigerate leftovers (uncovered) in the fridge.

Rhubarb Surprise Pie

I truly enjoy this pie! I love the tanginess of the rhubarb, and the sweetness the strawberry gelatin and streusel topping gives this pie.
 I like to make this pie one day in advance, and then refrigerate it overnight, so it can firm up before slicing and serving. If desired, serve the pie with a creamy whipped topping or vanilla ice cream.

Rhubarb Surprise Pie

3 cups thinly sliced fresh rhubarb
1 (9-inch) unbaked pie crust (See *Note)
1 teaspoon all-purpose flour
1 (3-oz.) box strawberry gelatin
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 cup butter, melted

Place the unbaked pie crust on a sheet of wax paper, and then sprinkle the teaspoon of flour over the crust. Using your hand, lightly spread the flour over the entire crust.

Place the pie crust, floured side down, inside a 9-inch pie tin, and then flute the edges of the crust.

Arrange the rhubarb in the unbaked pie crust.

Sprinkle the strawberry gelatin powder over the rhubarb.

In a bowl, combine the flour, sugar, cinnamon and melted butter; mix until crumbly.

Sprinkle the crumb mixture over the top of the pie.

Place the pie on a 14-inch pizza tin. (I do this incase the hot bubbly juices from the pie, runs over the edges of the crust. It's a lot easier to clean a sticky pizza pan, rather than the sticky syrup left in the bottom of your oven!)

I then place a pie shield on top the pie. I keep the pie shield on the entire time the pie is baking. This helps to prevent the edges of the crust from becoming too brown, or perhaps burnt.

Bake in a 350ºF oven for 50 minutes, or until the rhubarb is tender, and the topping is golden brown.

Cool the pie to room temperature, then chill uncovered in the refrigerator to firm up the pie before slicing and serving.

I refrigerate leftovers (uncovered) in the fridge.

Yields: 6 to 8 servings.

*Note: The unbaked pie crust I used was store bought, and it came
in a 15-ounce pkg. It contains 2 (9-inch) unbaked pie crusts.

- - - - Pictures of the pie after it's been refrigerated overnight. - - - -