Recipe of the Week: Sweet &-Easy Strawberry-Rhubarb Crunch

Fresh strawberries and rhubarb – the sweet, tart flavors of late spring in Ohio! Earlier this month, Lehman’s hosted our first-ever Customer Appreciation Day at our store in Kidron, Ohio. THIS is the treat that was served that day … and here’s how much of it was made especially for the occasion. We had many requests for the recipe, and here it is!

Strawberry-Rhubarb Crunch

Filling:
• 3 cups fresh or frozen strawberries, sliced
• 3 cups rhubarb, cubed
• 1 cup white sugar
• 1 Tablespoon cornstarch
• Dash of nutmeg
Mix together and pour in an ungreased  9×13 metal pan.

Topping:
• 1 cup flour
• 1 cup brown sugar
• 2 cups oatmeal
• ½ cup butter
• 1 tsp cinnamon
Mix together in order given until crumbly, then put on top of filling.

Bake at 350 for 50 to 55 minutes.

Recipe courtesy of Ada, wife of Wayne, who works at our Mt. Hope store. Coincidentally, Ada is also the one who made the massive amount of strawberry-rhubarb crunch in the photo above.

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