Makeover Strawberry Rhubarb Crunch Recipe
Makeover Strawberry Rhubarb Crunch Recipe photo by Taste of Home

Makeover Strawberry Rhubarb Crunch Recipe

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4.5 29 24
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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
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 210 calories, 6g fat (4g saturated fat), 15mg cholesterol, 45mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 2g protein


  1. 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.
  2. 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.
Originally published as Makeover Strawberry Rhubarb Crunch in Healthy Cooking April/May 2009, p24

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Reviewed Apr. 24, 2015

"It needs no water. The fruits have enough moisture in them"

Reviewed Jun. 28, 2014

"There is no water listed in the ingredients."

Reviewed Jun. 26, 2013

"Oh yeah - I didn't have any splenda sugar, but would try that way. Any way that we can use rhubarb, I will Love that stuff."

Reviewed Jul. 3, 2012

"Made this recipe as stated, and it was wonderful! I doubled the ingredients and baked it in a 9x13 baking dish."

Reviewed Jul. 1, 2012


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