Reviewed: Nov. 6, 2009

As is, I don't think my family would have liked this at all. You see, I come from a family of MAJOR sweet tooths...1 tbs of honey in a rhubarb filling was just not going to cut it for them. I upped the amount to 3 tbs, and i thought it was perfect. Because I only had frozen rhubarb and strawberries, my filling was really runny. I added about a tbs. of cornstarch, which helped some. The topping was delicious...I kept snitching it as I cut the butter in :P I was a little disappointed in this, though, because the topping sank into the filling as it baked. This made the filling less runny, but I was hoping the topping would get all crispy and stay on top. Oh, well. I served it with vanilla ice cream and it still tasted good, although certain family members didn't like it, because it wasn't sweet enough. I'm not sure I would make it again, but thanks for sharing!

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larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

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Reviewed: Jul. 26, 2009

Fantastic dessert. I added more oats for my Hubby, and he gobbled it up!!

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Marion

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Reviewed: Jun. 27, 2009

This was good but I can definately see why most rhubarb recipes call for a lot of sugar. Rhubarb has a distinct tart flavor but I enjoyed it. Something different.

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Kelly Krocker

Cooking Level: Intermediate

Living In: North Massapequa, New York, USA

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Reviewed: Jun. 26, 2009

Great base--just had to make some changes due to ingredient issues. Was just making a small dessert for 4 of us and had more berries than rhubarb so I ended up with 1 c. chopped rhubarb and about 3 c. sliced berries. I used Agave Nectar instead of honey but still used the 1 T. suggested. I did do 2 t. of cornstarch and 1 t. lemon juice per others suggestions. For the topping, I just halved everything but I did use Sucanat mixed with the brown sugar (1/2 & 1/2). In case some are looking for ways to incorporate more natural sugars into a dessert---this worked great. My husband & I topped it with vanilla yogurt & loved it. The kids loved it plain. I think I would melt the butter next time. Worth keeping!

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suzmag

Cooking Level: Intermediate

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Reviewed: Jun. 21, 2009

A definite keeper with a couple of modifications. I substituted cooking splenda for the honey - 1-2 tablespoons. It came out tart, but not too tart. As others suggested, I used 2 tablespoons of cornstarch and 1/4 cup splenda brown sugar. The topping was a bit skimpy but that may have been because I used the one minute oats. Next time I will may double the topping.

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Linda

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Reviewed: Jun. 19, 2009

Great recipe for a healthier strawberry-rhubarb dessert - I could let myself indulge! After reading reviews from some others about the dessert being too tart, I cut the rhubarb to 3 1/2c. and upped the berries to 2 1/2 c to bring out the sweetness of the strawberries a bit more. I also added 1 tsp lime juice and 2 tbsp cornstarch to the berry mix. I used 1/4 c. of applesauce instead of butter in the topping and used Spenda brown sugar in place of the regular brown. My only beef is that there didn't seem to be quite enough topping to cover the whole dish (I used a round pie dish). Next time I'll make 1/2 times more topping and see if that does the trick.

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EmJay

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Reviewed: Jun. 18, 2009

Loved this recipe! Especially loved the topping but I did make a few changes for health reasons. I didn't use the honey (as once you heat honey it's no better for health) so in the recipe I subbed it with 2T. brown sugar (still sugar but a few more nutrients) and a teaspoon of pure stevia extract to sweeten and some cinnamon (1 t.) to help metabolize the sugar I did use and I, too, added cornstarch but I added 3 T. because I can my applesauce in full cup measures and I used 3/4 cup for the topping so I tossed in the last 1/4 with the rhubarb mix. The topping is where I really struck gold. I made twice the recipe so I used 3 cups of rolled oats, 3/4 cup packed brown sugar, 2 t. pure stevia extract, 3/4 cup applesauce and 1 T. cinnamon. I used NO butter at all. It was sticky but when dropped by small pieces onto the strawberry/rhubarb mixture and then sprayed with three coats of natural butter spray and baked, it made a sweet and delightful crumb topping with very low sugar and tons of health. I was thrilled with this topping and will use it for apple and other fruit bakes as well. Thank you so much for this idea!

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Meghan

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Reviewed: Jun. 17, 2009

This is great! Made the minor modifications recommended with the cornstarch and an extra Tbsp of sugar. Used Earth Balance instead of butter so that it was dairy free. A REAL summer treat that the family loved.

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Carrie S.

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Reviewed: Jun. 16, 2009

I love low sugar recipes-esp. with fruit! I used my own frozen rhubarb and strawberries from last season and it was delicious. Will definitely make again!

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Daniel & Tamra

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Reviewed: Jun. 15, 2009

This is an excellent basic recipe as is, or modified to suit for those who like more sugar, butter or whatever you want. It seems to be fool-proof!

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Jaydough

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 14, 2009

We loved it! Realtively healthy and low on sugar. Modification: I did 2 cups chopped rhubarb (that was all I had) and 2 cups of strawberries and it was perfect.

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amy

Living In: Eldersburg, Maryland, USA

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Reviewed: Jun. 13, 2009

The crunch was more like oatmeal on top, not very crunch like. I also added a little bit of sugar to the strawberry/rhubarb mix. I might make this again with a different crust.

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allrecipesrocks

Cooking Level: Intermediate

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Reviewed: Jun. 4, 2009

Wonderful and whips up in no time at all. I wast very, very tart - just the way we like it. Serve with Ice cream. I used 2 Tbsp. agave in place of the honey, added 2 Tbsp. of cornstarch, and used the Splenda brown sugar mix in the topping. Next time I wouldn't change a thing. I will make this often.

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blvideen

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Reviewed: May 31, 2009

Loved it! I do agree with other reviewers that it does need some cornstarch or tapioca to make it less runny. Although, I didn't add any cornstarch, so we drizzled the extra liquid over vanilla ice cream, which was delicious!

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Christy83

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: May 30, 2009

I made it as recommended by the others: doubled up on the honey and added the corn flour. This recipe is ridiculously quick to made and ridiculously yummy A definite future regular pud in my house

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Lelani

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Reviewed: May 29, 2009

I increased the honey to 2 Tbl. & added 2 tbl. cornstarch to thicken.Also being diabetic I use splenda brown sugar. My family loves it even without whipped cream or ice cream.

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craftmom6

Home Town: Rochester, New York, USA

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Reviewed: May 29, 2009

A bit sour for me, so I also added a little extra agave. Another way to reduce the fat content, is to use 1/4 c. real maple syrup(or applesauce) instead of the butter in the crumb topping. It's very easy with a pastry blender. This is the same topping I use for apple crunch, with 1 tsp. added cinnamon to each the apples and the topping.

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Lisa

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Reviewed: May 28, 2009

excellent recipe.Love the fresh rhubarb flavor not overpowered by sugar.

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wanda

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Reviewed: May 24, 2009

I love rhubarb but am always concerned about the amount of sugar required. This is great, and I'm going to use the crumb topping recipes for other crunches

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HayMare

Cooking Level: Intermediate

Home Town: Belleville, Illinois, USA

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Reviewed: Apr. 22, 2009

I love rhubarb--I can even eat it raw all by itself--but this was just too sour for me. I ended up having to sprinkle sugar over the top of each serving and add a generous dollap of cool whip to cut the tartness. Which is really a shame b/c I love the idea of this recipe. One of my friends said she liked it, but the other also thought it was too sour.

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Allie

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Low Sugar Strawberry Rhubarb Crunch

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