Makeover Strawberry Rhubarb Crunch

• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2-1/2 cups sliced fresh strawberries
• 2 cups diced fresh or frozen rhubarb
• 1 teaspoon vanilla extract
• 2/3 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/4 cup brown sugar blend
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold butter
• Reduced-fat whipped topping or reduced-fat strawberry ice cream, optional

1. In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into an 8-in. square baking dish coated with cooking spray.
2. In a small bowl, combine the flour, oats, brown sugar blend and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350u0b0 for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping or ice cream if desired.

sugar, cornstarch, fresh strawberries, frozen rhubarb, vanilla, allpurpose, oats, brown sugar blend, ground cinnamon, cold butter, topping

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