Strawberry-Rhubarb Crunch or Pie

🍓 Strawberry-Rhubarb Crunch (or Pie)

🕒 Prep Time: 20 minutes

⏱️ Cook Time: 45–50 minutes

🍽️ Servings: 6–8

🧺 Ingredients

For the Fruit Filling:

• 3 cups fresh rhubarb, chopped into ½-inch pieces

• 2 cups fresh strawberries, hulled and halved

• ¾ cup white sugar

• 2 tbsp all-purpose flour (or cornstarch, for thickening)

• 1 tsp vanilla extract

• 1 tbsp lemon juice (optional, enhances brightness)

For the Crunch Topping:

• 1 cup rolled oats

• ¾ cup brown sugar, packed

• 1 cup all-purpose flour

• ½ cup cold butter, cut into cubes

• ½ tsp cinnamon (optional)

• Pinch of salt

(If making a pie instead of a crunch, add one unbaked 9-inch pie crust.)

👩‍🍳 Instructions

1. Prepare the Fruit Filling

1. Preheat your oven to 350°F (175°C).

2. In a large bowl, combine rhubarb, strawberries, sugar, flour, vanilla, and lemon juice.

3. Stir gently until all fruit is coated and the mixture looks glossy.

2. Make the Crunch Topping

1. In another bowl, mix oats, brown sugar, flour, cinnamon, and salt.

2. Add cold butter cubes. Use your fingers or a pastry cutter to blend until crumbly and coarse.

3. Assemble

• For Crunch:

  1. Spread half of the oat mixture on the bottom of a greased 8×8-inch baking dish.

  2. Spoon the fruit mixture evenly over the base.

  3. Sprinkle the remaining oat mixture on top.

• For Pie:

  1. Line your pie dish with the crust and spoon in the fruit filling.

  2. Sprinkle the oat topping evenly over the fruit.

4. Bake

• Bake for 45–50 minutes, or until the top is golden and the fruit is bubbling at the edges.

5. Cool & Serve

• Let it cool for at least 15–20 minutes before serving.

• Delicious warm or chilled — try it with a scoop of vanilla ice cream or whipped cream! 🍦

🍁 Tips (Canadian Twist!)

• Add 1 tbsp maple syrup to the fruit mix for a true Canadian flavor.

• Use frozen strawberries/rhubarb if out of season — just thaw and drain excess liquid first.

• Want it less sweet? Reduce both sugars by 2–3 tablespoons.