Strawberry / Rhubarb Butter Crunch - ummmm!

STRAWBERRY / RHUBARB BUTTER CRUNCH!

Spring has arrived - Fresh Rhubarb is available from the farmer's market. Strawberries seem to be available all year now (sometimes that is a shame). I took a recipe already done and I added a few things of my own. My husband went crazy. Enjoy & let me know what you think!

SERVES 8:

1 & 1/4 hours / 30 min. prep

4 CUPS diced FRESH rhubarb

1 pound container of FRESH Strawberries

1 Fresh Lemon (to be Zested & juice used)

1 to 2 TBSP of Orange Brandy (Optional)

1 Cup White SUGAR

1/4 Cup Flour

TOPPING:

1 Cup Brown Sugar

1 Cup Instant Oats

1 & 1/2 cups Flour

1/2 cup Butter & 4 or 5 Table spoons for final dobbing

1/2 cup Crisco Shortening

1. Cut up Rhubarb & Strawberries

2. Zest Lemon

3. Squeeze Lemon for juice

4. Place above in GREASED 6x10 inch baking dish - ADD Orange Brandy if wanted

5. Combine White Sugar & 1/4 cup flour - Mix into Rhubarb mixture

6. Mix remaining ingredients (except last bit of butter)

7. Spoon over Rhubarb / Strawberry Mixture

8. Dollop the remaining butter on top

9. BAKE at 350' for 40 minutes or until top is golden brown and mixture bubbling

6. Serve Warm (with Ice cream or whipping cream) or cold

ENJOY!

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