Low Sugar Strawberry Rhubarb Crunch

SUBMITTED BY: KYRYBRY PHOTO BY: Mrs. Jabaay

"A lot of rhubarb recipes add a large amount of sugar. This keeps the sweetener to a minimum so you can enjoy the tang of the rhubarb! Delicious-- enjoy! Use sugar in place of honey if you like."

PREP TIME	20 Min
COOK TIME	40 Min
READY IN	1 Hr

SERVINGS & SCALING

Original recipe yield: 6 servings

USMETRIC

About scaling and conversions

INGREDIENTS

4 cups chopped fresh rhubarb
1 pint strawberries, hulled and sliced
1 tablespoon honey
1 cup rolled oats
1/2 cup packed brown sugar
1/4 cup butter
1 teaspoon ground cinnamon

READ REVIEWS (15)

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).
In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

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REVIEWS

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Reviewed on Jul. 4, 2006 by SILLYSARAHC123

This was really great, especially for a healthier version of crisp. I did use an extra tbsp or so of honey because the person I was making it for doesn't like rhubarb desserts to be too tart. I was glad I did, otherwise it may have been too tart even for me. I added 2 tbsp of cornstarch after reading the previous reviews and it was perfect - not too runny in the least. For the topping I used 1/8 cup butter and 1/8 cup light margarine and it turned out really well. Delicious with vanilla ice cream!! I'll make this again for sure.

8 users found this review helpful

Reviewed on Jun. 15, 2005 by Lisa B

Great recipe! All I would add: it really does need something to thicken the juice from the fruit. I added a T. of flour and that still wasn't quite enough. Otherwise, very good summer desert.

8 users found this review helpful

Reviewed on May 21, 2007 by Jody

Very easy and quick. Good recipe. I didn't have any fresh strawberries so I used frozen in tub (with sugar). I still used honey too. But I wished I would have also added 1/4 c sugar. Mine was a little too tart. I did add 2 T cornstarch. Worked great.

7 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 6

Amount Per Serving

Calories: 235

Total Fat: 8.9g
Cholesterol: 21mg
Sodium: 90mg
Total Carbs: 37.9g
Dietary Fiber: 4.5g
Protein: 3.4g

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