Rhubarb is the zucchini of fruit. It is another one of those plants that can grow out of control, leaving you with bushels of long red stalks.
Maybe that is why I have a soft spot for it. Like zucchini, I can’t stand to see it go to waste. So I spend each summer trying to find ways to use it in recipes that my family will enjoy.
My rhubarb crunch dessert is one of those recipes that not only uses rhubarb, but is one of the tastiest, most delicious desserts around. The tangy rhubarb is tempered by the strawberry gelatin. And the sweet buttery crunchy topping is so rich and flavorful.
It’s the perfect combination of fresh and homey ingredients. You can substitute other fruits for the rhubarb, but one bite and you’ll wish there was more in your garden.
Belle’s Rhubarb Crunch Dessert
6 cups diced rhubarb.
1 small package strawberry gelatin.
1/2 cup sugar.
1 cup water.
1 box yellow cake mix.
½ cup melted butter.
In a 9 by 13 inch baking dish place the rhubarb. Stir together the gelatin, sugar, and water, and pour over the rhubarb and stir to coat. In a food processor, blend the cake mix with the melted butter until it is the consistency of wet sand. Spread over the top of the rhubarb. Bake at 350 for one hour. Serve warm with whipped cream or ice cream.
Brenda Stanley is the mother of five children, including two sets of twins and a grandmother of seven. She is a cookbook author and novelist. For more recipes and information, visit her website www.talesofthedinnerbelle.com.
NBC's "The Sing-Off" winners Home Free in concert
September 30, 2017 at the Bannock County Fairgrounds
Click here to buy tickets
Presented by the Idaho State Journal
Sign up today, or manage your subscriptions, to one of our great newsletters:
- Breaking News
- Daily Headlines
- and much more!