Strawberry Rhubarb Crunch Recipes

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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

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 CRISP



Strawberry Rhubarb Crisp image

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

Provided by Chef 5oh

Categories     Dessert

Time 50m

Yield 10-12 serving(s)

Number Of Ingredients 9

3 cups rhubarb, cut into small pieces
3 cups strawberries, cut into small pieces
1 cup sugar
1 1/3 cups flour, divided
1/2 teaspoon cinnamon
1 cup brown sugar
1 cup old fashioned oats
1/4 teaspoon nutmeg
1/2 cup butter, melted

Steps:

  • In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
  • In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
  • Bake at 350 degrees for 35-40 minutes in preheated oven.

STRAWBERRY-RHUBARB CRISP



Strawberry-Rhubarb Crisp image

There's no better way to showcase summer's classic fruit fusion than with this strawberry-rhubarb crisp. Tart rhubarb, sweet strawberries and a buttery crisp topping form an easy-to-make dessert that's ready in just one hour. While this tangy and sweet crisp is perfect on it's own, we think it tastes even better served hot and bubbly from the oven with a dollop of whipped cream or better yet, a scoop of vanilla ice cream!

Provided by By Angie McGowan

Categories     Dessert

Time 1h

Yield 16

Number Of Ingredients 10

1 lb fresh rhubarb, chopped
1 lb fresh strawberries, chopped
1/2 cup packed brown sugar
1 teaspoon vanilla
1 teaspoon lemon juice
1 cup Gold Medal™ all-purpose flour
1 cup quick-cooking oats
1/2 cup butter, softened
1/4 teaspoon salt
Freshly whipped cream or vanilla ice cream

Steps:

  • Heat oven to 350°F. Grease 13x9-inch (3-quart) glass baking dish with butter or cooking spray.
  • In large bowl, mix rhubarb, strawberries, brown sugar, vanilla and lemon juice. Pour mixture into baking dish.
  • In medium bowl, mix flour, oats, butter and salt with fork until crumbly. Using hands, crumble topping evenly over fruit mixture.
  • Bake 40 to 45 minutes or until topping is golden brown and fruit is bubbly.
  • To serve, scoop warm crisp into bowls; top with whipped cream.

Nutrition Facts : Calories 140, Carbohydrate 20 g, Cholesterol 15 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 8 g, TransFat 0 g

STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

Steps:

  • Preheat the oven to 350 degrees F.
  • For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
  • For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.

RHUBARB STRAWBERRY CRUNCH



Rhubarb Strawberry Crunch image

Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. -Barbara Foss, Waukesha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 12

1 cup all-purpose flour
1 cup packed brown sugar
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1/2 cup butter
4 cups sliced fresh or frozen rhubarb
1 pint fresh strawberries, halved
1 cup sugar
2 tablespoons cornstarch
1 cup water
1 teaspoon vanilla extract
Vanilla ice cream, optional

Steps:

  • Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. , In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.

Nutrition Facts : Calories 373 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 116mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 3g fiber), Protein 3g protein.

RHUBARB STRAWBERRY CRUNCH



Rhubarb Strawberry Crunch image

Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.

Provided by Michelle Davis

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 8

1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 ½ cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
  • Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
  • Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g

STRAWBERRY RHUBARB CRUNCH



STRAWBERRY RHUBARB CRUNCH image

Categories     Fruit     Dinner

Yield 10-12 servings

Number Of Ingredients 11

1 C flour
1 C brown sugar, firmly packed
3/4 C oatmeal, uncooked
1/2 C butter, melted
2/3 C sugar
1-2 tsp cinnamon
2 C diced Rhubarb (about 2 good sized stalks)
2 C strawberries, sliced
1 C water
2 TBS conrstarch
1 tsp vanilla

Steps:

  • Preheat oven to 350 degrees. In a roomy bowl, combine the flour, brown sugar, oatmeal, butter, sugar and cinnamon, 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 med-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 degrees for 60 min.

MAKEOVER STRAWBERRY RHUBARB CRUNCH



Makeover Strawberry Rhubarb Crunch image

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

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 8 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts : Calories 210 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 45mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.

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Top Asked Questions

How do you make rhubarb and Strawberry crisp?
Tangy, sweet strawberries and rhubarb are layered in between a brown sugar and oat topping to make this Strawberry Rhubarb Crunch. Preheat oven to 400 degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt, and cornstarch. Stir to coat and add the orange juice.
How do you make strawberry and rhubarb cake mix?
Directions. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
How to make rhubarb and strawberry smoothie?
Combine the chopped rhubarb, strawberries, sugar, and cornstarch; stir to combine. Combine the sugar, flour, oats, and pecans in another bowl; stir with a fork to combine. Add the melted butter and vanilla; stir until no dry powder is left.
What is a rhubarb Crunch?
Rhubarb Crunch. Almost firm enough to cut into bars and yet just fruity enough to still resemble a crisp, a crunch is simply a fruit crisp with both a top and bottom crust layer.

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