Strawberry Rhubarb Crunch

Strawberry Rhubarb Crunch
1 cups flour
1 cups brown sugar
1/2 cup cold butter, cubed
1 cups quick oats
3 cups sliced fresh or frozen rhubarb (thawed)
1/2 cup sugar
1 tablespoons cornstarch
1/2 cup water
1/2 teaspoon vanilla
1/2 pkg. strawberry gelatin powder (1/2 cup)

Combine flour and brown sugar in food processor. Add cold butter. Stir in oats and press half into a greased 8x8 baking dish. Top with rhubarb.

Combine in ia saucepan: sugar, cornstarch and water. Stir until smooth, boil for two minutes or until thickened. Remove from heat, stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.

Bake at 350 degrees for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream or whipped topping. Serves 6-8.

Yum-o! This is a favorite recipe of my mom's. THIS is what summer is all about. I don't know why you can't buy rhubarb in the store though. My MIL was kind enough to give me some of hers that she got from a neighbor. And my mom always grows it. But seriously, the crunchy sweetness of the crust and the tartness of the rhubarb is heavenly.