Strawberry Rhubarb Crunch

I made this for the first time in June 2006 and have made it just about every June since! It works with sugar free jell-o, and I've also used a combination of cut up strawberries and rhubarb, or even blueberries and rhubarb.

Got this cooling on top of the stove and I had to sneak a taste. WOW! I've never made anything with rhubarb before, but my dear FIL gave us some to try. Very, very good!

Strawberry Rhubarb Crunch

Yield: 12

Author: Jolene's Recipe Journal

Ingredients

2 cups all-purpose flour
2 cups packed brown sugar
1 cup cold butter or margarine
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 (3-ounce) package strawberry gelatin
Vanilla ice cream -- optional

Instructions

In a 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.
In a 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.
Bake at 350' for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired. 12 servings.