Reviewed: Apr. 2, 2009

Fabulous. I loved it and hubby raved. I used agave nectar instead of honey, and added a little extra for my unquenchable sweet tooth. Turned out great! Thank you!!

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Stephanie

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Reviewed: Feb. 15, 2009

Yum! Great recipe. I did mix 2 T of cornstarch in with the rhubarb and strawberries.

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Peach822

Cooking Level: Intermediate

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Reviewed: Feb. 8, 2009

Add a bit more sweetener to the fruit. I halved the recipe, but used 1T of honey. I used equal parts strawberries and rhubarb. Tim liked it.

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Anne

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Reviewed: Feb. 1, 2009

This is a great basic recipe. I did take the advice of other reviewers and used 2 small tbsp of flour (I used whole wheat) to soak up any juice. I also used frozen strawberries instead of fresh. I look forward to making this for potlucks and family gatherings!

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Jenney

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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Reviewed: Jan. 14, 2009

wonderful recipe the only recipe I use anymore

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CATHYLH

Cooking Level: Expert

Home Town: Kutztown, Pennsylvania, USA

Living In: Wheaton, Illinois, USA

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Reviewed: Sep. 27, 2008

Wonderful! I used Splenda brown sugar for the topping, which calls for half the measured amount of regular brown sugar and there didn't seem to be enough crumb topping then, so if you use the Splenda brown sugar, I'd still use the measured amount the recipe calls for. Fruit was great! I loved the fact that it was sweetened with honey and not a bunch of sugar! Will definately make it again!

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MN Mom

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Reviewed: Jul. 30, 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.

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: 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!

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Hannah

Cooking Level: Expert

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Reviewed: Jul. 7, 2008

quickly became my favorite strawberry rhubarb recipe-love that it is low sugar and has no flour-did add the cornstarch but other than that love the recipe as written-not too sweet like many fruit recipes-thanks for sharing it! Is also good made with other fruits such as peaches and blueberries.

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cilnh

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Reviewed: Jul. 5, 2008

Being a rhubarb lover I enjoyed this recipe but my husband who's not a bit fan of the sour/tart flavor did not care for it too much. My changes: I used 3 Tbsp of splenda and 2 Tbsp of corn starch in with the fruit and then used the splenda brown sugar mixture for the brown sugar part of the recipe. I baked it in a 9 x 13 pan for 10 minutes longer than the recipe called for and the fruit was soft and the top a nice, crunchy brown mixture. I took what little leftovers there were after my family dug into it and mixed it in with some cooked oatmeal for breakfast and added some fresh blueberries and oddly enough the texture and taste was similar to the strawberry rhubarb pie my mom makes. I may make this again and if I do I'll add more splenda to the fruit.

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Jenelle D

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Clarkston, Michigan, USA

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Reviewed: Jun. 18, 2008

This recipe is fabulous! I did add more honey (2 Tbs) and 2 Tbs of Corn Starch as recommended by others. I will definitely be making this again!

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POINT202

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Reviewed: Jun. 15, 2008

This is definitely a little more tart than your standard rhubarb recipe, but I love the fact that it only has a 1/2 c. sugar in it. I did increase to 2 T. honey and added 2 T. cornstarch per the suggestions here. I also tried it with some chopped pecans with the oat mixture. Yum!

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JHUBB

Cooking Level: Intermediate

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Reviewed: Jun. 6, 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.

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Darlene

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Reviewed: May 13, 2008

Very nice recipe. I use maple and brown sugar oatmeal for the topping and it is amazing! I also cut down a bit on the rhubarb and ub the honey by 1/2 teaspoon.

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SoCalGal

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: May 12, 2008

Loved this recipe! What drew me to it was the 'low sugar' part. I made a few changes - I added 1/4 cup of splenda to sweeten it. Other reviews said that the recipe was a bit tart and I really wanted this first attempt at introducing Rhubarb to the family to succeed. That - and I put a granola/brown sugar topping instead of the rolled oats. Made for a fantastic topping. Thanks for this recipe! We can't wait to buy more rhubarb and make this again!

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Laura

Cooking Level: Intermediate

Home Town: Dumfries, Virginia, USA

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Reviewed: Sep. 20, 2007

added a little more sugar, corn starch, and some lemon juice as well. Very tasty, it was exactly what i wanted.

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MCSPAD85

Cooking Level: Intermediate

Home Town: Washington, D.C., USA

Living In: Blacksburg, Virginia, USA

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Reviewed: Aug. 10, 2007

Very good - I used cornstarch as suggested and it wasn't runny - scrumptious!

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Laura

Cooking Level: Beginning

Home Town: Armstrong, British Columbia, Canada

Living In: Vancouver, Washington, USA

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Reviewed: Jul. 14, 2007

Wonderful tangy taste. However the topping works better with a little flour added. I put in 1/2 cup and spices

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Mimi

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Reviewed: May 22, 2007

I made this over the weekend for my husband and brother and we all loved it. My husband prefers sweet to tart, so I added an extra tablespoon of honey for him. I also added toasted slivered almonds -- the extra crunch was really great. Yummy.

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CRAFTSNCOOKING

Cooking Level: Intermediate

Living In: Naperville, Illinois, USA

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Reviewed: May 21, 2007

I thought this was best cold with a little Cool Whip. I added 2 tblsp cornstarch but it was still pretty liquid after cooking. Instant oatmeal worked OK for the topping. If I make it again I will add a tsp. of Splenda and reduce the cooking time by 10 minutes.

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moligirl

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Low Sugar Strawberry Rhubarb Crunch

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