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Now all you rhubarb fans out there can minimize that mouth-puckering flavor without having to ladle on the sugar. This light recipe lets you enjoy one of springtime's quintessential treats and feel good about each bite you take. Healthy Cooking Test Kitchen
This recipe is:
Healthy
Editor's Note: This recipe was tested with Splenda brown sugar blend.
Nutritional Facts 1 serving (calculated without whipped topping or ice cream) equals 210 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 45 mg sodium, 37 g carbohydrate, 2 g fiber, 2 g protein.
Originally published as Makeover Strawberry Rhubarb Crunch in Healthy Cooking April/May 2009, p24
This warm and sweet dessert is full of fresh tart flavors. It's great with a scoop of creamy vanilla ice cream.RELATED RECIPESStrawberry Rhubarb CobblerRhubarab Strawberry Crunch Recipe
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Reviewed on Feb. 13, 2012 by bkross
My family LOVES this recipe
Reviewed on Jun. 09, 2010 by mickelsen
This dish was SO EASY TO MAKE!! and it was delicious :) I would highly recommended it to all!
Reviewed on Apr. 26, 2010 by MichelleKTrapp
Great taste, also used regular brown sugar & crumble was dry, I will try a larger pan next time
Reviewed on Apr. 16, 2010 by sbrand1997
I made this for my husband and for a friend of mine. They both gave it a thumbs up. My hubby thought it a touch sweet but liked it. I didn't have the brown sugar blend either so used regular and it was fine. My crunch topping stayed dry. I know my butter was cut in appropriately. I think I might try a smidge more butter next time to try and crunch it up. We will make this again, and I am going to try it with a blueberry/strawberry mix next time.
Reviewed on Apr. 15, 2010 by shirley bassett
Very good! Not too sweet.
Reviewed on Apr. 15, 2010 by U R one hot mama
We loved this desert. But the next time I made it I used peaches instead of strawberries and rhubarb it was just as good.
Reviewed on Apr. 15, 2010 by CBihl
If you like other berries, try Slow Berry Cobbler. Made in crock pot. YUM!!
Reviewed on Apr. 15, 2010 by chefless
This was absoluley wonderful! I wouldn't change a thing in this recipe.
Reviewed on Apr. 15, 2010 by sculllen10
We loved it and I used just brown sugar( no blend) and I thought it was delicious.
Reviewed on Apr. 15, 2010 by norashuff
I've made this twice already. I used Splenda instead of sugar since my husband is diabetic. We both agree it's very, very good. I always like recipes to use rhubarb since we have our own in the backyard!!!!!
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