Rhubarb Strawberry Crunch

[UKGuy]

Rhubarb Strawberry Crunch

 

Crust and Topping:

2 cups flour

2 cups brown sugar ( I use only 1 cup )

2 cups rolled oats, uncooked

1 cup butter or margarine

 

Filling:

6 cups diced rhubarb

1 cup sugar

2 tablespoons cornstarch

1 cup col water

1 teaspoon vanilla extract

1 ( 3 oz. ) pkg. strawberry gelatin

 

Cool Whip Whipped Topping or Vanilla Ice Cream

 

Mix flour, brown sugar and oatmeal in a large bowl.

Cut in butter as for pie crust.

Pat half of the mixture in bottom of 13x9-inch baking pan.

Save remaining half of crust mixture for topping.

Spoon diced rhubarb evenly over crust.

Mix sugar and cornstarch in a saucepan.

Stir in water, and cook over medium heat until it comes

to a boil.

Boil until clear and thickened ( about 5 minutes ).

Add vanilla extract and dry strawberry gelatin;

cook for 1 minute more.

Spoon over rhubarb.

Top with remaining crumb/crust/mixture.

Bake in a 350 degree oven for 45 minutes,

til browned slightly ontop.

Serve warm with whipped cream or vanilla ice cream.