Rhubarb Strawberry Crunch

Every spring I make something from my rhubarb. My grandmother said rhubarb is a spring tonic. First root of the season. Dee G.

Crust and Topping:

2 cups flour
2 cups packed brown sugar
1 cup butter or margarine
2 cups rolled oats, uncooked

Filling:

6 cups rhubarb in ½ inch slices
1 cup granulated sugar
2 Tablespoons cornstarch
1 cup cold water
1 teaspoon vanilla
1 (3 ounce) strawberry flavored Jell-O

Mix flour and sugar in a large bowl. Cut in butter as for pie crust. Mix in rolled oats. Gently pack half the mixture into the bottom of a 9×13 inch pan. Save remaining half for topping. Spoon cut-up rhubarb evenly over the crust. Mix granulated sugar and cornstarch in a saucepan. Stir in water and cook over medium heat until mixture comes to a boil and is clear and thickened. Add vanilla. Spoon over rhubarb. Sprinkle dry Jell-O over the top. Top with remaining crumbs. Bake at 350 degrees for 40 to 45 minutes. Serve either warm or cold and topped with whipped cream or ice cream, if desired. Makes 12 to 15 servings.