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My review
Low Sugar Strawberry Rhubarb Crunch
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KYRYBRY
"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."
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Ingredients
1 h servings 236Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 128160 Ratings
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Most helpful positive review
6/5/2006
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....
Most helpful critical review
5/26/2005
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.
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6/5/2006
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....
7/30/2008
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 minut...
7/4/2006
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...
6/6/2008
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. ...
5/20/2007
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...
6/15/2005
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.
4/17/2005
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 h...
7/17/2008
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!
5/26/2005
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.