Strawberry-Rhubarb Crunch

Ingredients

Crust:

• 1 c. flour
• ¾ c. oatmeal
• 1 c. brown sugar
• ½ c. butter, melted
• 1 tsp. cinnamon
• 2½ c. fresh or frozen rhubarb, diced
• 1½ c. fresh or frozen strawberries

Filling:

• 1 c. sugar
• 1 c. water
• 2 Tbsp. cornstarch
• 1 tsp. vanilla extract

Directions

1. Preheat the oven to 350 degrees. Prepare a 9×9-inch square pan with nonstick cooking spray.
2. Crust: In a large bowl, add flour, oatmeal, brown sugar, butter and cinnamon. Using a fork or pastry blender mix until crumbly. Press half of the mixture into a prepared pan. Layer rhubarb and strawberries over crust; set aside.
3. Filling: In a saucepan combine sugar, water and cornstarch. Cook and stir over medium heat until thick and clear. Add vanilla; stir until well blended. Pour over the fruit mixture. Top with remaining crumbs. Bake 50-60 minutes. Cut into squares when cool, adding a scoop of ice cream.

---

June marks the start of strawberry season. Enjoy these recipes courtesy of Govin’s Farm, owned by John and Julie Govin, located east of Menomonie. For more information, visit govinsfarm.com.