Strawberry Rhubarb Crunch

Strawberry Rhubarb Crunch



  1. 2 cups chopped strawberries
  2. 2 cups thinly sliced and chopped fresh rhubarb (frozen can be substituted if fresh is not available)
  3. 1 cup sugar
  4. 1 teaspoon cinnamon
  5. 1 tablespoon cornstarch
  6. 1/2 teaspoon kosher salt
  7. 1/4 cup orange juice


  1. 2 cups all-purpose flour
  2. 1 1/2 cups old fashioned oats
  3. 1 cup light brown sugar
  4. 1 cup butter, melted


  1. Preheat oven to 400 degrees.
  2. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt, and cornstarch.
  3. Stir to coat and add the orange juice. Stir again and set aside.
  4. In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine.
  5. Press half of this mixture into a buttered 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
  6. Bake for 30-35 minutes, until the crust turns golden brown.
  7. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

Tip: To make this recipe gluten-free, substitute 1 1/3 cups brown rice flour and 2/3 cup tapioca starch for the all-purpose flour in this recipe.

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