Low Sugar Strawberry Rhubarb Crunch Recipes

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LOW SUGAR STRAWBERRY RHUBARB CRUNCH



Low Sugar Strawberry Rhubarb Crunch image

A lot of rhubarb recipes add a large amount of sugar. This keeps the sweetener to a minimum so you can enjoy the tang of the rhubarb! Delicious-- enjoy! Use sugar in place of honey if you like.

Provided by KYRYBRY

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 6

Number Of Ingredients 7

4 cups chopped fresh rhubarb
1 pint strawberries, hulled and sliced
1 tablespoon honey
1 cup rolled oats
½ cup packed brown sugar
¼ cup butter
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
  • Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 38.6 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 4.2 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 64.4 mg, Sugar 24.6 g

STRAWBERRY RHUBARB CRUNCH



Strawberry Rhubarb Crunch image

Make and share this Strawberry Rhubarb Crunch recipe from Food.com.

Provided by Scarlett516

Categories     Dessert

Time 1h15m

Yield 10-12 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour
1 cup brown sugar, firmly packed
3/4 cup oatmeal, uncooked
1/2 cup butter, melted
2/3 cup sugar
1 -2 teaspoon cinnamon (China best)
2 cups diced rhubarb
2 cups diced sliced strawberries
1 cup water
2 tablespoons cornstarch
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 350°F
  • In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
  • Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.
  • Cover with the rhubarb and strawberries.
  • In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
  • Pour over the rhubarb/strawberry layer.
  • Top with the remaining crumb mixture and bake for 60 minutes.

Nutrition Facts : Calories 307.4, Fat 9.9, SaturatedFat 5.9, Cholesterol 24.4, Sodium 90.1, Carbohydrate 53.6, Fiber 2.1, Sugar 36.5, Protein 2.6

STRAWBERRY RHUBARB CRUNCH



Strawberry Rhubarb Crunch image

Tangy, sweet strawberries and rhubarb are layered in between a brown sugar and oat topping to make this Strawberry Rhubarb Crunch.

Provided by Mary Younkin

Categories     Dessert

Time 40m

Number Of Ingredients 11

2 cups chopped strawberries
2 cups thinly sliced and chopped fresh rhubarb (frozen can be substituted if fresh is not available)
1 cup sugar
1 teaspoon cinnamon
1 tablespoon cornstarch
½ teaspoon kosher salt
¼ cup orange juice
2 cups all-purpose flour *
1½ cups old fashioned oats
1 cup light brown sugar
1 cup butter (melted)

Steps:

  • Preheat the oven to 400°F degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt, and cornstarch. Stir to coat and add the orange juice. Stir again and set aside.
  • In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
  • Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!

Nutrition Facts : Calories 401 kcal, Carbohydrate 61 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 239 mg, Fiber 3 g, Sugar 36 g, ServingSize 1 serving

LOW SUGAR STRAWBERRY RHUBARB CRUNCH



Low Sugar Strawberry Rhubarb Crunch image

A lot of rhubarb recipes add a large amount of sugar. This keeps the sweetener to a minimum so you can enjoy the tang of the rhubarb! Delicious-- enjoy! Use sugar in place of honey if you like.

Provided by KYRYBRY

Categories     Strawberry Desserts

Time 1h

Yield 6

Number Of Ingredients 7

4 cups chopped fresh rhubarb
1 pint strawberries, hulled and sliced
1 tablespoon honey
1 cup rolled oats
½ cup packed brown sugar
¼ cup butter
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
  • Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

Nutrition Facts : Calories 236.4 calories, Carbohydrate 38.6 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 4.2 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 64.4 mg, Sugar 24.6 g

STRAWBERRY RHUBARB CRUNCH (LOW-CARB VERSION)



Strawberry Rhubarb Crunch (Low-Carb Version) image

This is a a low-carb version of a Penzey's recipe from their Early Summer 2009 catalog. I am a big fan of Penzey's spices and their recipes are always delicious..

Provided by Glitterik

Categories     Dessert

Time 1h15m

Yield 1 pan, 10-12 serving(s)

Number Of Ingredients 11

1 cup flour
1 cup brown sugar substitute (for baking)
3/4 oatmeal, uncooked
1/2 cup butter, melted
2/3 sugar substitute (for baking)
1 -2 teaspoon cinnamon
2 cups rhubarb, diced (about 2 good-sized stalks)
2 cups strawberries, sliced
1 cup water
2 tablespoons cornstarch
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350.
  • In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
  • Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries.
  • In a small saucepan, heat the water, cornstarch and vanilla over medium-low heat until thick and clear, stirring often. This takes about 5 minutes.
  • Pour over the rhubarb/strawberry layer.
  • Top with the remaining crumb mixture and bake at 350 for 60 minutes.

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