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Makeover Strawberry Rhubarb Crunch

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. —Taste of Home Test Kitchen

8 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

1/2 cup sugar
2 tablespoons cornstarch
2-1/2 cups sliced fresh strawberries
2 cups diced fresh or frozen rhubarb
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 cup quick-cooking oats
1/4 cup brown sugar blend
1/2 teaspoon ground cinnamon
1/4 cup cold butter
Reduced-fat whipped topping or reduced-fat strawberry ice cream, optional

Directions

In a large saucepan, combine sugar and cornstarch. Stir in
strawberries and rhubarb until blended. Bring to a boil; cook and
stir for 1-2 minutes or until thickened. Remove from the heat; stir
in vanilla. Pour into an 8-in. square baking dish coated with
cooking spray.
In a small bowl, combine the flour, oats, brown sugar blend and
cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.
Bake at 350° for 25-30 minutes or until filling is bubbly and
topping is golden brown. Serve with whipped topping or ice cream if

2 of 2

Makeover Strawberry Rhubarb Crunch (continued)

Directions (continued)

desired. Yield: 8 servings.

Nutrition 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.