Rhubarb Strawberry Crunch

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

1. Preheat oven to 350°. 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. 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 for 1 hour. Serve with ice cream if desired.

flour, brown sugar, oats, ground cinnamon, butter, frozen rhubarb, fresh strawberries, sugar, cornstarch, water, vanilla, vanilla ice cream

Taken from www.tasteofhome.com/recipes/rhubarb-strawberry-crunch/ (may not work)