Cherry Rhubarb Crunch

Crumble Crust & Topping

• 1 cup all-purpose flour
• ¾ cup quick oats
• 1 cup packed brown sugar — packed
• ½ cup salted butter, melted — melted
• 1 teaspoon ground cinnamon — ground

Filling

• 4 cups rhubarb stalks, cut into ½-inch pieces — cut into ½-inch pieces
• 1 package standard 3-ounce box regular cherry-flavored gelatin dessert mix, not sugar-free — 3 ounces; not sugar-free
• 1 tablespoon all-purpose flour
• 2–3 tablespoons granulated sugar, optional depending on the tartness of the rhubarb (optional) — optional depending on the tartness of the rhubarb

1. Prepare Baking Dish: Position an oven rack in the center and preheat the oven to 350°F. Lightly grease a 9-inch-square baking dish.
2. Make the Crumble: In a medium mixing bowl, stir together the flour, quick oats, brown sugar, and cinnamon. Pour in the melted butter and stir until no dry flour remains and the mixture forms evenly moistened crumbs.1 cup all-purpose flour, ¾ cup quick oats, 1 cup packed brown sugar, 1 teaspoon ground cinnamon, ½ cup melted salted butter
3. Form the Bottom Crust: Transfer half of the crumble mixture to the prepared baking dish. Press it firmly and evenly across the bottom without pressing it up the sides.
4. Add the Rhubarb: Spread the rhubarb evenly over the pressed crust.4 cups rhubarb stalks, cut into ½-inch pieces
5. Add the Cherry Layer: In a small bowl, whisk together the cherry-flavored gelatin dessert mix, flour, and optional granulated sugar until evenly blended. Sprinkle the mixture evenly over the rhubarb.1 standard 3-ounce box regular cherry-flavored gelatin dessert mix, 1 tablespoon all-purpose flour, 2–3 tablespoons granulated sugar if needed
6. Finish with Crumble: Scatter the remaining crumble mixture evenly over the rhubarb without pressing it down.
7. Bake: Bake uncovered for 40–45 minutes, until the crumble is deep golden brown, the filling is bubbling around the edges and in several places closer to the center, and the rhubarb is tender when pierced. If the center is not yet bubbling, continue baking in 5-minute increments.
8. Cool Slightly: Set the baking dish on a heatproof surface and let the crunch rest for at least 20 minutes before serving. The filling will remain warm and spoonable but will thicken as it cools.