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Rhubarb Strawberry Crunch
April 25, 2007

I thought this was delicious and apparently so did the 14 guests we had this evening; all but one little smidge is left. :-) I used thawed rhubarb from my garden from last season; so even though there were 4 cups, it didn't look like 4 as the fruit thawed, so I added 2-3 extra cups of thawed rhubarb. Used 1 pound of strawberries which equalled 3 cups. I reduced the sugar to 3/4c and added a sprinkling of sliced almonds to the topping; did everything else as written. This was so delicious; with the sweetness of the strawberries, it was the perfect balance of sweet and tart for us! Served warm with Vanilla Ice Cream V (from this website). Thank you for the great recipe, Michelle.

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