Strawberry Rhubarb Crunch

I’ve never again seen rhubarb like the tall ruby stalks in my mother’s garden.

They sprouted from a huge bush that thrived on neglect and delivered bountifully year after year.

Rhubarb was stewed and made into crumbles and pies, on its own or as a tart companion to apples and other common fruits.

I’ve always loved rhubarb.

My cousin Lois Thielen, the famous Minnesota baker, is making rhubarb crunch this week.

Thanks to her recipe, we all can.

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Strawberry Rhubarb Crunch

• 2 lbs fresh rhubarb 
• 3 ounce package strawberry flavored gelatin
• 1 cup flour
• 1 cup white sugar 
• 1/2 cup brown sugar, packed tightly 
• 1/2 tsp cinnamon
• 1 cup oatmeal (coarse old-fashioned is best)
• 1/4 to 1/3 cup butter, melted 

Trim rhubarb stalks and wash and cut into 1/2-inch pieces. Mix in bowl with strawberry gelatin (Lois likes to use a pie thickener or a little cornstarch as well to aid thickening). Arrange rhubarb in an 8-inch square baking dish (don’t use a metal pan because the rhubarb’s acidity will eat into metal, especially aluminum). Combine flour, sugars, cinnamon and oatmeal in a bowl. Add butter and mix until crumbly. Sprinkle mixture over rhubarb.

Bake at 350 degrees 20 to 30 minutes or until rhubarb is tender. Let stand at least 30 minutes before serving. Makes 6 to 8 servings.

Photos Bill Oxford, Pinkybird, istock