June 6, 2018

Strawberry Rhubarb Crunch


As I told you earlier this week, I was quite ecstatic to harvest rhubarb from our own plants this year! My rhubarb comes up every spring, but in all of our almost twenty years of homesteading, the plants have only grown to harvesting size a couple of times because of our mountainside elevation and rocky soil and frequent wind. Not exactly ideal rhubarb growing conditions. {smile}

But this year (perhaps because of the abundant rain? or because it hasn't been as windy? hmmm...) I did indeed reap a small harvest. I pulled as many stalks as I thought the plants could spare and I safely disposed of the leaves where no person or critter could munch on them (do be careful with rhubarb leaves, they are *not* edible!).

And I knew just what I wanted to do with that lovely wee harvest of homegrown rhubarb - bake for my family a pan full of strawberry rhubarb crunch!

It was delicious and there was not a crumb leftover. Here is the recipe for you ~

Strawberry Rhubarb Crunch

Ingredients:

2 cups chopped rhubarb
3 cups (about 1 pound) sliced strawberries

1/2 cup coconut oil (melted)
1 cup whole wheat flour
1 cup brown sugar
3/4 cup uncooked rolled oats (oatmeal)
1/4 cup ground flax seeds

1 cup water
3 Tablespoons cornstarch
1/2 cup granulated white sugar
1/2 teaspoon real vanilla extract

Method:

Preheat oven to 350 degrees (F).

In a mixing bowl, combine the coconut oil, whole wheat flour, brown sugar, rolled oats, and ground flax seeds. Mix well with a wooden spoon to thoroughly combine.


Measure about one-half of the crumb mixture into an ungreased 9 x 13 inch baking dish. Press the crumbs together evenly to form a crust in the bottom of the baking dish.


Evenly distribute the chopped rhubarb and sliced strawberries on top of the crust.


In a small saucepan, combine the water, cornstarch, granulated white sugar, and vanilla extract. While stirring constantly with a wire whisk, cook the mixture over medium heat until it thickens and clears. Remove thickened mixture from the heat immediately and carefully pour it evenly over the strawberries and rhubarb in the baking pan.

Finally, sprinkle the rest of the crumb mixture evenly over the top.


Bake at 350 degrees (F) for about an hour, it is done when the filling is tender and thickened and bubbly and the crumb topping is nicely browned. And it will smell soooo amazing.

Carefully remove the baking dish from the oven and let the strawberry rhubarb crunch cool a bit before serving. I like mine with a big scoop of vegan "ice cream" on top. If we had leftovers (we never do... ha!) I would cover them and store them in the refrigerator.


I hope you enjoy this yummy treat as much as we do!

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