LOW SUGAR STRAWBERRY RHUBARB CRUNCH
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.
Provided by KYRYBRY
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 38.6 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 4.2 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 64.4 mg, Sugar 24.6 g
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Dilwale Boy
[email protected]This was a great way to use up some extra strawberries I had. The crunch is easy to make and it's a delicious dessert that the whole family will enjoy.
Michael Marlette
[email protected]I'm not a big fan of rhubarb, but I loved this crunch! The strawberry filling is so good and the crumble topping is the perfect touch.
Hassaan
[email protected]This is a great recipe! I made it with frozen strawberries and rhubarb and it turned out great. The filling is a little tart, but the crumble topping balances it out perfectly.
Dave White
[email protected]I made this crunch for a potluck and it was a hit! Everyone loved it. The filling is so flavorful and the topping is the perfect balance of sweet and crunchy.
Boaz “KIONGOZI” Simiyu
[email protected]This strawberry rhubarb crunch is amazing! The crumble topping is perfectly crispy and the fruit filling is sweet and tart. I made it with fresh strawberries and rhubarb from my garden and it was the perfect summer dessert.