Strawberry Rhubarb Crunch

• 1 C flour
• 1 C brown sugar, firmly packed
• 3/4 C oatmeal, uncooked
• 1/2 C butter, melted
• 2/3 C sugar
• 1-2 tsp cinnamon
• 2 C diced Rhubarb (about 2 good sized stalks)
• 2 C strawberries, sliced
• 1 C water
• 2 TBS conrstarch
• 1 tsp vanilla

1. Preheat oven to 350 degrees. In a roomy bowl, combine the flour, brown sugar, oatmeal, butter, sugar and cinnamon, mix until crumbly. Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries. In a small saucepan, heat the water, cornstarch and vanilla over med-low heat until thick and clear, stirring often. This takes about 5 minutes. Pour over the rhubarb/strawberry layer. Top with the remaining crumb mixture and bake at 350 degrees for 60 min.

flour, brown sugar, oatmeal, butter, sugar, cinnamon, rhubarb, strawberries, water, conrstarch, vanilla

Taken from www.epicurious.com/recipes/member/views/strawberry-rhubarb-crunch-50041720 (may not work)