Rhubarb Crunch

• 1 c. sifted flour
• 1 c. uncooked rolled oats
• 1 c. brown sugar, firmly packed
• 1/4 c. chopped walnuts
• 1/2 c. margarine or butter
• 3 c. diced rhubarb (unpeeled)
• 1/2 c. sugar
• 1 tsp. cinnamon
• 1 tsp. water
• 3 pkg. strawberry gelatin
• 1 c. boiling water
• 2 (10 oz.) pkg. frozen sliced strawberries, thawed
• 1 (1 lb. 4 oz.) can crushed pineapple, drained thoroughly
• 3 medium size bananas, mashed (not too ripe or too green)
• 1 c. coarsely cut walnuts
• 1 pt. commercial sour cream (2 c.)

1. In large dish, combine gelatin with boiling water.
2. Fold in all at once the strawberries with juice, bananas, pineapple and walnuts.
3. Put 1/2 of this mixture in 12 x 8 x 2-inch baking dish or mold.
4. Let set until firm (in freezer is quicker).
5. Keep other half until ready to use, but do not let it set.
6. After first half is firm, spread sour cream on next.
7. Add last half of gelatin mixture; let stand in refrigerator.
8. Cut into squares and serve on lettuce leaf.

flour, rolled oats, brown sugar, walnuts, margarine, rhubarb, sugar, cinnamon, water, strawberry gelatin, boiling water, strawberries, pineapple, bananas, walnuts, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=989276 (may not work)