By Kevin Williams
Ah, tis the season for rhubarb. “Crunches” are popular among Amish cooks. I think probably because they are very low labor baked goods. For instance for a pie, there’s that pesky crust you have to make first. But a crunch? You just sort of mix and put into a pan and, mmmmm, it is so good. Oatmeal is also is so great for adding a “crunch” to a dish and you just don’t have that in a pie.
This is a strawberry-rhubarb crunch my wife’s aunt made for Easter. All strawberry-rhubarb crunch recipes are essentially the same with some minor variations from version to version.
I’ve enjoyed many bowls of rhubarb crunch in Amish homes over the years. It’s amazing topping with a scoop of vanilla ice cream. I don’t often like to bury a perfectly good dessert in ice cream, but this is a great way to enjoy strawberry-rhubarb crunch.
Check out the Amish recipe for strawberry-rhubarb crunch below.
- 1 cup all-purpose
- 1 cup packed brown sugar
- ¾ cup quick-cooking oats
- 1 teaspoon ground cinnamon
- ½ cup butter
- 4 cups sliced fresh or frozen rhubarb
- 1 pint fresh strawberries, halved
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 cup water
- 1 teaspoon vanilla extract
- Preheat oven to 350°.
- In a bowl, combine the first four ingredients; cut in butter until crumbly.
- Press half into an ungreased 9-in. square baking pan.
- Combine rhubarb and strawberries; spoon over crust.
- In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes.
- Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour