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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

Ingredients

  • 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

Directions

  • 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 serving (calculated without whipped topping): 210 calories, 6g fat (4g saturated fat), 15mg cholesterol, 45mg sodium, 37g carbohydrate (21g sugars, 2g fiber), 2g protein.

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