Strawberry Rhubarb Crunch

Strawberry ice cream from KSU Call Hall made this
extra, extra good!

One of my New Year's Resolutions is to eat heather - sound familiar? That, or a version of it such as lose weight, exercise more, etc, is the most common New Year's Resolution. So, including healthier types of desserts would be included in my plan. Since I have a new supply of frozen fruit from our church order, and strawberry-rhubarb is one of our favorite flavor combinations, this dessert was a popular choice. I like the texture and added fiber (healthier!) of the oats. It makes a large amount, but with more family members around after the holidays it was eaten quickly.

Strawberry Rhubarb Crunch

Ingredients
2 cups all-purpose flour
2 cups packed brown sugar
1 cup cold butter, cubed
2 cups quick-cooking oats
6 cups sliced frozen rhubarb and strawberries
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
1 package (3 oz) strawberry gelatin

crumb mixture on bottom

bottom crust topped with fruit

Directions
In a large bowl, combine flour and brown sugar. Cut in butter until crumbly (Next time I make this, I'll do this step in the food processor). Stir in oats. Press half into a greased 13-in. x 9-in. baking dish; top with fruit.
In a small 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 the heat; stir in vanilla. Stir in gelatin powder.  Pour over fruit. Top with remaining crumb mixture.

Bake at 350 degrees for 40-45 minutes or until fruit is tender and topping is golden brown.
Serve with ice cream if desired (that negates the 'healthy' dessert!)
Yield: 12 - 15 servings.