Growing up, my mom always baked with rhubarb fresh from our garden. When I moved out of town, my aunt gave me a cookbook. My roommate made the Rhubarb Crunch recipe one day and added Jell-O to make it more flavorful. It’s been a fan favorite ever since. The rhubarb in my yard was started from roots from both of my grandmothers’ gardens, so I have plenty to share with anyone interested in trying this or any other rhubarb recipe.
- 4 cups rhubarb
- 1 cup sugar
- 1 cup brown sugar
- 1 cup oatmeal
- 1½ cups + 4 tbsp flour
- 1 cup butter
- 1 small box sugar-free strawberry Jell-O
- Combine rhubarb, sugar, 4 tbsp flour and ½–¾ packet strawberry Jell-O. Place in a greased 6 x 10-inch (or 9 x 9-inch) baking dish.
- Combine brown sugar, oatmeal, and 1½ cups flour; cut in butter. Sprinkle over rhubarb mixture.
- Bake at 375°F for 40 minutes.