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Makeover Strawberry Rhubarb Crunch Recipe

Makeover Strawberry Rhubarb Crunch Recipe photo by Taste of Home

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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. —Taste of Home Test Kitchen

This recipe is:

Healthy

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Makeover Strawberry Rhubarb Crunch Recipe

Prep: 15 min. Bake: 25 min.

Yield: 8 Servings

15 30 45

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 desired. Yield: 8 servings.

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

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Reviews for Makeover Strawberry Rhubarb Crunch

Makeover Strawberry Rhubarb Crunch

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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!!!!!

Reviewed on Apr. 15, 2010 by lovemaumee

Turned out great except for one thing, I forgot to add the vanilla. Will make this crunch again.

Reviewed on Apr. 15, 2010 by CBihl

Would make with less sugar, although the folks I served it to loved it. It turned out very nice. Especially w/ice cream! ;-)

Reviewed on Apr. 15, 2010 by smoore13

My husbands favorite combination is strawberry and rhubarb so this recipe caught my eye. I made it just as directed and it came out great!

Reviewed on Apr. 15, 2010 by chocolateplease

Over all we REALLY liked it. Had no idea what brown sugar blend was, but stumbled across it in the store. Next time I will use more rhubarb and less strawberries. I think the topping could be improved.

Reviewed on Apr. 15, 2010 by mcdonnj0

Didn't anyone else's turn out soupy like mine? Should I have used more cornstarch and why did the crunch fall into the filling? Help me!

Reviewed on Apr. 13, 2010 by fiko

this is very good and yes I would make it again.....also tried using different fruits and still very good

Reviewed on Apr. 12, 2010 by florence4709

I don't care for the strawberries, could I use just rhubarb and how much. It sounds good and I do love rhubarb. Thank you.

Reviewed on Apr. 12, 2010 by mcdonnj0

I made this exactly as indicated. When I baked it, the strawberry-rhubarb mixture never set so it was like a pudding only softer and the crunch did not stay on top, it cooked into the mixture. The flavor was great but there definitely wasn't any crunch!

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