This is a family spring time favorite.  It’s quick and easy to put together.  Its always a treat when eaten hot out of the oven.  Best of all it doesn’t get soggy!

Strawberry Rhubarb Crunch

-Taste of Home 2002-

2 Cups all-purpose flour

2 Cups packed brown sugar

1 cup cold butter or margarine

2 cups quick-cooking oats

6 cups sliced fresh or frozen rhubarb, thawed

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 teaspoon vanilla extract

1 package (3 ounces) strawberry gelatin

Vanilla Ice Cream, optional

In a bowl, combine flour and brown sugar. Cut in butter until crumbly.  Stir in oats.  Press half into greased 9×13 baking dish; top with rhubarb.  In a saucepan. Combine sugar and cornstarch; stir in water until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from heat; stir in vanilla.  Pour over rhubarb.  Sprinkle with gelatin powder. Top with remaining crumb mixture.  

Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown.  Serve with ice cream if desired.  Yield 12-15 servings