Strawberry Rhubarb Crunch

• 2 cups all-purpose flour
• 2 cups packed brown sugar
• 1 cup cold butter, cubed
• 2 cups quick-cooking oats
• 6 cups sliced fresh or frozen rhubarb, thawed
• 1 cup sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 teaspoon vanilla extract
• 1 package (3 ounces) strawberry gelatin
• Vanilla ice cream, optional

1. In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb.
2. In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture.
3. Bake at 350u0b0 for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.

flour, brown sugar, cold butter, quickcooking oats, frozen rhubarb, sugar, cornstarch, water, vanilla, strawberry gelatin, vanilla ice cream

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