I love being able to find fresh local fruit like strawberries, raspberries, blueberries and rhubarb. Right now, the berries are bursting with flavor. They are perfect for eating just as they are and I could eat them all day long.
Plus they can be used in all kinds of deserts. Put a large spoon full of berries over angle food cake, then smothered in whip cream or make a classic pie. But, my absolute favorite recipe is rhubarb and strawberry crunch. I have made this recipe for over 25 years and I get asked to make it all the time.
Step 1: cook on stove the Sauce:
1/4 tsp. salt, 1 cup water, 1 tsp vanilla, 1 cup sugar, 2 Tbsp. cornstarch (tip: in a covered jar use some of the water and add all the cornstarch, then shake to blend, add to the remaining sauce ingredients that are cooking on the stove)
Cook sauce until thick, remove from heat, add 1 Tbsp. butter and let cool
Step 2: Mix together in large bowl the Crumbs:
1/2 tsp soda, 1 cup flour, 1/2 cup brown sugar, 1 cup oatmeal, 1 tsp cinnamon, 1/2 cup soften butter, 3 cups rhubarb, 1 cup strawberries (or use all rhubarb)
Put 1/2 crumbs in a greased 9 inch pan, top with fruit, then sauce, then top with the rest of the crumbs.
Bake 350 degrees for 40-45 minutes
Double recipe if using a 9 x 13 inch pan
Sources: photo Gronomics, Desert link Allrecipes, my recipe adapted from an old church cookbook