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Garden-fresh rhubarb takes a bow in this easy recipe from Barbara Foss. "It's wonderful with ice cream," suggests the Waukesha, Wisconsin cook.
Nutritional Facts 1 serving (1 piece) equals 373 calories, 11 g fat (6 g saturated fat), 27 mg cholesterol, 116 mg sodium, 68 g carbohydrate, 3 g fiber, 3 g protein.
Originally published as Rhubarb Strawberry Crunch in Taste of Home April/May 1997, p67
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Reviewed on Jun. 15, 2011 by muffbear74
This is delicious. I made it using Splenda brown and white sugars. Next time I will try using half whole wheat flour.
Reviewed on Jun. 06, 2010 by eversbeaver
Very delicious! Used fresh rhubarb from garden.
Reviewed on Jun. 01, 2010 by jonidief
Wonderful recipe! I did not have any oats so I substituted instant strawberry & cream oatmeal! Will be making this many more times!!
Reviewed on May. 20, 2010 by Debbie 1
I add cinnamon to the sauce and pour it over the rhubarb. I like to serve it warm with vanilla ice cream.
Reviewed on Feb. 15, 2010 by gohome
Lots of requests for this recipe. Love it!
Reviewed on Feb. 03, 2010 by kassie1
I made this with frozen rhubarb and strawberries and it was DELICIOUS. Can't wait to try it with fresh this spring!!
Reviewed on Aug. 09, 2009 by cherrylady
So delicious! This goes straight to my 'FAVORITES' file. It was gone in a flash -- next time I'll double it!
Reviewed on May. 14, 2009 by Zippi_MO
This dessert is wonderful. I make it all year long, using fresh fruit when possible, and frozen fruits in the winter.
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