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READY IN 1 hr

Low Sugar Strawberry Rhubarb Crunch

Read Reviews (91)

"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." — KYRYBRY

Ingredients Edit and Save

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Original recipe makes 6 servings Change Servings

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

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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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PREP 20 mins
COOK 40 mins
READY IN 1 hr

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Reviews More Reviews

Most Helpful Positive Review

Jun 05, 2006

This recipe turned out pretty well. The flavor was great, thus the 5 stars. I did make a few changes, I added a 1/2 teaspoon of lemon juice and 1 tablespoon of cornstarch to the fruit mixture. Even after letting it sit for 15 minutes after coming out of the oven the filling was still kind of liquidy so I think next time I will use 2 tablespoons cornstarch. For the topping I used 1/4 cup brown sugar splenda blend. I also think that a few more minutes of baking time would have been better to ensure that the rhubarb was tender. But I'm definitely keeping this recipe. It's absolutely delicious. I had to convince my husband to not eat it all in one sitting!

—GlossyVeneer

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Most Helpful Critical Review

May 26, 2005

This needed either flour or cornstarch or tapioca to thicken all of the liquid that resulted from cooking the fruit. It tasted great, but consistiency left a little to be desired.

—Chef C

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111 Ratings

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Jul 04, 2006

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.

—SILLYSARAHC123

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Aug 03, 2008

Excellent recipe! I have made it with strawberries and rhubarb, and also as strawberries and apples. I did not add honey to the fruit mixture - but I did microwave the fruit for about 8-10 minutes - to soften it a bit - otherwise I have found that the rhubarb or the apples have stayed too firm but I couldn't leave it in the oven any longer for fear it might burn. I use canola oil instead of the margering in the crunch topping. Usually I use 1/2 oil and 1/2 applesauce to reduce the fat in the crunch and it does not come out soggy. I also make 4x the topping and spread 1/2 on the bottom of my ceramic dish, fill the middle with the fruit and then sprinkle the top with the rest of the topping. This dish is great served warm or even at room temprature! It freezes well.

—Chef4Six

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Jun 06, 2008

This was delicious. I made a couple of changes adding 2 Tbs cornstarch for thickning and 2 Tbs Splenda in place of honey for filling. I also replaced brown sugar with Splenda brown sugar mix. I am on Weight Watchers and this was equivelent to 4 points at 8 servings. Add a little low fat topping or ice cream and you will have a dessert that everyone will rave about.

—Darlene

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May 21, 2007

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.

—Jody

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Jun 15, 2005

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.

—Lisa B

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Jul 17, 2008

It is a little tart even though i added an extra tablespoon of honey. I also added two tablespoons of corn starch. The thickness is just right. Other wise it is just fine!

—Hannah

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Nutrition

Calories
236 kcal
12%

Carbohydrates
38.6 g
12%

Cholesterol
20 mg
7%

Fat
8.9 g
14%

Fiber
4.2 g
17%

Protein
3 g
6%

Sodium
64 mg
3%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Low Sugar Strawberry Rhubarb Crunch

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 236
Calories from Fat: 80

% Daily Value *
Total Fat 8.9g 14 %
Saturated Fat 5.1g 25 %
Cholesterol 20mg 7 %
Sodium 64mg 3 %
Potassium 404mg 11 %
Total Carbohydrates 38.6g 12 %
Dietary Fiber 4.2g 17 %
Protein 3g 6 %
Sugars 24.6g
Vitamin A 7 %
Vitamin C 69 %
Calcium 14 %
Iron 12 %
Thiamin 13 %
Niacin 9 %
Vitamin B6 4 %
Magnesium 14 %
Folate 14 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.