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Makeover Strawberry Rhubarb Crunch

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


  • 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


  • 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.
Editor's Note
This recipe was tested with Splenda brown sugar blend.
Nutrition Facts
1 each: 210 calories, 6g fat (4g saturated fat), 15mg cholesterol, 45mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 2g protein.

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Average Rating:
  • muffbear74
    May 14, 2017

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

  • PatGilliland
    Apr 24, 2015

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

  • pfontes
    Jun 28, 2014

    There is no water listed in the ingredients.

  • Grandma Kit
    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.

  • dymiller
    Jun 26, 2013

    No comment left

  • jaransom
    Apr 3, 2013

    No comment left

  • Mrs. Mikey
    Jul 25, 2012

    No comment left

  • bhagon
    Jul 3, 2012

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

  • mythyagain
    Jul 1, 2012


  • terrillblair
    Apr 19, 2012

    No comment left