Food-Desserts,  Recipes-Desserts

Strawberry – Rhubarb Crunch w/ Vanilla Ice Cream

I had never tried rhubarb before . From what i heard they go great when cooked with strawberry , and people said it has quite similar taste with strawberry . So it is full spring down south , and i figured it should be easy to find rhubarb , and it should be widely available . So yesterday when i went grocery shopping , my eyes was set to find rhubarb . I found them , those long red stalk , not to be mistaken with swiss chard by the way 🙂 But it happened , when i was about to pay for my grocery , the girl didn’t know it was rhubarb , she thought it was swiss chard . I should have said yes , because i would have been getting a lot cheaper price as a chard than a rhubarb . They cost me $6.99/lb , i don’t know if this is normal price or considered quite high . I highly pay that kind of price of vegetables or fruits .. i thought it was expensive . The strawberry on the other hand was quite cheap , it was about $2.00 for a pound .

My husband’s grandpa loved rhubarb , my husband never had rhubarb . So we both were excited to try it . The recipe doesn’t call too many ingredients , lots of strawberries and rhubarbs , oatmeals , sugar , flour and brown sugar , butter and all you’re all set to make a yummy delicious crunch .. or should i call it crisp ? I love this dessert , perfect amount of sweetness and tart . And i happened to make my home made french vanilla ice cream the day before , what a perfect combination !!

Direction : 

About 4 cups of sliced strawberries , i used about 1 1/2 lbs of fresh strawberries , rinsed , and hulled , then sliced .

5 stalks of rhubarb , about 4-5 cups of diced rhubarb .

1 cup of sugar

4 tbsp.heaping , all purpose flour

Mix them all well , then transfer to a baking dish 9×13 . Preheat oven to 375 F , while you make the topping






The topping :

1 cup of brown sugar

1 stick of cold unsalted butter

1 1/4 cup of all purpose flour

1 cup of oatmeal

Pulse in food processor , until slightly crumbly . Then spread on top of the fruits . Bake for 40-45 minutes until the topping is golden brown .




Serve warm with home made vanilla ice cream .Recipe follows :

Home made vanilla ice cream :

2 cups of milk

3/4 cup of sugar

1 tbsp. of good vanilla extract

2 cups of heavy cream

Mix these ingredients together , then chill overnight in the fridge . The next day , pour all ingredients into your ice cream maker , for about 18 minutes . Store in the freezer .

strawberry rhubarb crunch

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