Rimos Rhubarb Strawberry Crunch

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ingredients

1 cup sugar
1 teaspoon vanilla extract
1 pint fresh strawberries, halved
1 teaspoon ground cinnamon
Vanilla ice cream (optional)
4 cups sliced fresh or frozen rhubarb
1 cup all-purpose flour
1 cup water
2 tablespoons cornstarch
3/4 cup quick-cooking oats
1/2 cup butter
1 cup packed brown sugar

directions

1
1. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust.
2
2. In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake at 350 degrees F for 1 hour. Serve with ice cream if desired.

Source: Rima Giedraitytė