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.

Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • 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

236 calories; protein 3g; carbohydrates 38.6g; fat 8.9g; cholesterol 20.3mg; sodium 64.4mg. Full Nutrition
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Reviews (133)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/06/2006
This recipe turned out pretty well. The flavor was great, thus the 5 stars. I did make a few changes, I added a 1/2 teaspoon of lemon juice and 1 tablespoon of cornstarch to the fruit mixture. Even after letting it sit for 15 minutes after coming out of the oven the filling was still kind of liquidy so I think next time I will use 2 tablespoons cornstarch. For the topping I used 1/4 cup brown sugar splenda blend. I also think that a few more minutes of baking time would have been better to ensure that the rhubarb was tender. But I'm definitely keeping this recipe. It's absolutely delicious. I had to convince my husband to not eat it all in one sitting! Read More
(186)

Most helpful critical review

Rating: 3 stars
05/27/2005
This needed either flour or cornstarch or tapioca to thicken all of the liquid that resulted from cooking the fruit. It tasted great but consistiency left a little to be desired. Read More
(21)
166 Ratings
  • 5 star values: 102
  • 4 star values: 51
  • 3 star values: 11
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
06/05/2006
This recipe turned out pretty well. The flavor was great, thus the 5 stars. I did make a few changes, I added a 1/2 teaspoon of lemon juice and 1 tablespoon of cornstarch to the fruit mixture. Even after letting it sit for 15 minutes after coming out of the oven the filling was still kind of liquidy so I think next time I will use 2 tablespoons cornstarch. For the topping I used 1/4 cup brown sugar splenda blend. I also think that a few more minutes of baking time would have been better to ensure that the rhubarb was tender. But I'm definitely keeping this recipe. It's absolutely delicious. I had to convince my husband to not eat it all in one sitting! Read More
(186)
Rating: 5 stars
08/03/2008
Excellent recipe! I have made it with strawberries and rhubarb and also as strawberries and apples. I did not add honey to the fruit mixture - but I did microwave the fruit for about 8-10 minutes - to soften it a bit - otherwise I have found that the rhubarb or the apples have stayed too firm but I couldn't leave it in the oven any longer for fear it might burn. I use canola oil instead of the margering in the crunch topping. Usually I use 1/2 oil and 1/2 applesauce to reduce the fat in the crunch and it does not come out soggy. I also make 4x the topping and spread 1/2 on the bottom of my ceramic dish fill the middle with the fruit and then sprinkle the top with the rest of the topping. This dish is great served warm or even at room temprature! It freezes well. Read More
(120)
Rating: 4 stars
07/04/2006
This was really great, especially for a healthier version of crisp. I did use an extra tbsp or so of honey because the person I was making it for doesn't like rhubarb desserts to be too tart. I was glad I did, otherwise it may have been too tart even for me. I added 2 tbsp of cornstarch after reading the previous reviews and it was perfect - not too runny in the least. For the topping I used 1/8 cup butter and 1/8 cup light margarine and it turned out really well. Delicious with vanilla ice cream!! I'll make this again for sure. Read More
(117)
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Rating: 5 stars
06/06/2008
This was delicious. I made a couple of changes adding 2 Tbs cornstarch for thickning and 2 Tbs Splenda in place of honey for filling. I also replaced brown sugar with Splenda brown sugar mix. I am on Weight Watchers and this was equivelent to 4 points at 8 servings. Add a little low fat topping or ice cream and you will have a dessert that everyone will rave about. Read More
(78)
Rating: 5 stars
05/21/2007
Very easy and quick. Good recipe. I didn't have any fresh strawberries so I used frozen in tub (with sugar). I still used honey too. But I wished I would have also added 1/4 c sugar. Mine was a little too tart. I did add 2 T cornstarch. Worked great. Read More
(34)
Rating: 4 stars
06/15/2005
Great recipe! All I would add: it really does need something to thicken the juice from the fruit. I added a T. of flour and that still wasn't quite enough. Otherwise very good summer desert. Read More
(28)
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Rating: 5 stars
04/17/2005
What a GREAT way to use Rhubarb and strawberry togeather. The tablespoon of honey was JUST RIGHT. Was a light sweet-tart desert. Only thing that would of made it better would have been if I had ice cream to go on top. My husband loved it. Anything made with rhubarb in our book is good and this is excelent. Read More
(27)
Rating: 4 stars
07/17/2008
It is a little tart even though i added an extra tablespoon of honey. I also added two tablespoons of corn starch. The thickness is just right. Other wise it is just fine! Read More
(26)
Rating: 3 stars
05/26/2005
This needed either flour or cornstarch or tapioca to thicken all of the liquid that resulted from cooking the fruit. It tasted great but consistiency left a little to be desired. Read More
(21)
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