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.