Low Sugar Strawberry Rhubarb Crunch

Low Sugar Strawberry Rhubarb Crunch

106
KYRYBRY 0

"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."
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Ingredients

1 h servings 236 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 236 kcal
  • 12%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 38.6g
  • 12%
  • Protein:
  • 3 g
  • 6%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 64 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. 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.
  3. Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

106
  1. 130 Ratings

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Most helpful positive review

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....

Most helpful critical review

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.

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....

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 minut...

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...

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. ...

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...

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.

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!

What a GREAT way to use Rhubarb and strawberry togeather. The tablespoon of honey was JUST RIGHT. Was a light, sweet-tart desert. Only thing that would of made it better would have been if I h...

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.