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“I'm a 14 year-old with Celiac Disease. It's hard to find desserts I can eat, so I created this healthy and gluten-free recipe,” says Mikhala Stutzman of Granger, Iowa. “Splenda adds sweetness without calories in this great, low-calorie dessert anyone can enjoy!”
Editor's Note: This recipe was tested with Land O'Lakes light stick butter.
Nutritional Facts 1/2 cup equals 253 calories, 3 g fat (2 g saturated fat), 8 mg cholesterol, 72 mg sodium, 58 g carbohydrate, 2 g fiber, 1 g protein.
Originally published as Strawberry-Rhubarb Crumble in Cooking for 2 Summer 2009, p35
Giada's dessert is full of fresh fruit with a sweet, buttery topping.
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Reviewed on Aug. 23, 2011 by administrator
I can't eat strawberries (sob!) but I make rhubard crumble by just topping the rhubarb with GrapeNuts and baking or even microwaving.
Reviewed on Jun. 10, 2009 by momkat30
Thank you for this recipe!! I have also been diagnosed with an intolerance to flour!! Sounds yummy and I am anxious to try!! Take Care!!
Reviewed on Jun. 07, 2009 by candy1970
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