Rhubarb Strawberry Crunch (per allrecipes.com)
1 c. white sugar
3 tbsp. flour
3 c. sliced fresh strawberries (we got our's from our very own Molschbach Farmer's Market)
3 c. diced rhubarb
1 1/2 c. flour
1 c. packed brown sugar
1 c. butter
1 c. oats
Preheat the oven to 375 (or for those of you in Germany that use Celsius, 190). Cut and dice your strawberries and rhubarb, respectively, and put them in a 9x13 pan. Mix in the white sugar and 3 tbsp. of flour. Next, mix the 1 1/2 c. flour, brown sugar, butter, and oats in a bowl until crumbly. Once crumbly, add the mixture on top of the strawberry/rhubarb mix. Bake for 45 minutes or until crisp and light brown.
 |
| I'm still alittle confused by the German appliances - I accidently had it on broil ... |
The strawberry sweetness is balanced out by the rhubarb tart. Delicious if I do say so myself. Add a little vanilla ice cream and makes it even more yummy!
Lastly, an interesting fact I learned today ... According to wikipedia, Rhubarb is usually considered to be a veggie, however, in the USA, a New York court decided in 1947 that since it was used as a fruit in the United States it would be counted as a fruit for the purposes of regulations and duties. Weird.
P.S. I promise I will eventually get the rest of our trip to Dresden and Berlin up on here. With the move, work, and everything else I'm becoming even slower.
