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

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4.5 30 25
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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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muffbear74 User ID: 209131 265942
Reviewed May. 14, 2017

"I liked that it had less sugar than most recipes of this kind."

PatGilliland User ID: 6238673 225339
Reviewed Apr. 24, 2015

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

pfontes User ID: 4373751 97195
Reviewed Jun. 28, 2014

"There is no water listed in the ingredients."

Grandma Kit User ID: 5805628 143507
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."

bhagon User ID: 3464418 98249
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."

MY REVIEW User ID: 1202636 120873
Reviewed Jul. 1, 2012


bkross User ID: 1051425 166420
Reviewed Feb. 13, 2012

"My family LOVES this recipe"

mickelsen User ID: 4399006 97171
Reviewed Jun. 9, 2010

"This dish was SO easy TO MAKE!! and it was delicious :) I would highly recommended it to all!"

MichelleKTrapp User ID: 4802620 104558
Reviewed Apr. 26, 2010

"Great taste, also used regular brown sugar & crumble was dry, I will try a larger pan next time"

sbrand1997 User ID: 2896997 164879
Reviewed Apr. 16, 2010

"I made this for my husband and for a friend of mine. They both gave it a thumbs up. My hubby thought it a touch sweet but liked it. I didn't have the brown sugar blend either so used regular and it was fine. My crunch topping stayed dry. I know my butter was cut in appropriately. I think I might try a smidge more butter next time to try and crunch it up. We will make this again, and I am going to try it with a blueberry/strawberry mix next time."

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