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..........It's Just That Simple!

Yanking tough recipes out of a chefs kitchen and converting each into
something everyone can prepare, with a little Yankee flair and flavor.


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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Strawberry Rhubarb Crunch

Why on earth would anyone have guessed that sweet strawberries go so well with sour rhubarb? I cannot fathom the thought process of that combination, but I sure am glad the inventor did. It is absolutely delicious. Now I am going to say something that just may set off some  purists and strawberry growers everywhere. Frozen strawberries work better in this recipe then do fresh. Why? Because you don't need to add any liquid because the juice from the strawberries combined with rhubarb juice is PERFECT!


For 6 people


  • 3 cups hulled, frozen strawberries, partially thawed
  • 3 cups rhubarb, sliced 1/2-inch thick
  • 2 1/2 cups sugar, divided
  • 6 tablespoons cornstarch
  • 1/2 teaspoon allspice
  • 1 cup flour
  • 1/2 stick(1/4 cup)butter or margarine, melted
  • 1 teaspoon cinnamon

Strawberry Rhubarb Crunch Directions

  1. Preheat oven to 350-degrees F. In a large bowl, blend well 1 1/2 cups sugar, cornstarch and allspice together. Add the strawberries and rhubarb, tossing to evenly coat all fruit. Transer to a 9-inch baking pan and even out the top. In the same bowl, add flour, remainder of sugar and cinnamon. Blend well and add melted butter. With your fingers, mix it all well together so that it is moist and crumbly throughout. Even sprinkle over the top and bake 55-60 minutes with a larger pan underneath to catch any drippings. Remove from oven when it starts bubbling around the edges as a syrup and the topping is lightly browned