I planted a new rhubarb plant this spring and haven’t harvested much. and even though I already have a super yummy rhubarb recipe, I had strawberries I wanted to use. And now next time I have rhubarb, it will be a toss up. These are both equally good!
I started with this recipe, read the reviews and then added blueberries when I realized I would maybe be a little low on strawberries. Result was DELICIOUS! And here is my recipe:
Rhubarb Berry Crunch
3/4 cup white sugar
3 tablespoons all-purpose flour
1 lb sliced fresh strawberries
3/4 cup fresh blueberries
3 cups diced rhubarb
3/4 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup butter
1/2 cup rolled oats
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix white sugar, 3 tablespoons flour, berries, and rhubarb. Place the mixture in a 9×13 inch baking dish (or Pampered Chef Deep Dish Baker).
3. Mix 3/4 cup flour, brown sugar, butter, and oats until crumbly. (I used a pastry blender for this.) Crumble on top of the rhubarb and berry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.