Rhubarb Strawberry Crunch


Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.

Original recipe makes 18 servings


1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 1/2 cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats

  • PREP

    15 mins

  • COOK

    45 mins


    1 hr


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9×13 inch baking dish.
  3. 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.
  4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.


Calories: 253 kcal
Carbohydrates: 38.1 g
Cholesterol: 27 mg
Fat: 10.8 g
Fiber: 1.7 g
Protein: 2.3 g
Sodium: 78 mg