Low Sugar Strawberry Rhubarb Crunch

Many rhubarb recipes add a large amount of sugar. This keeps the sweetener to a minimum so you can enjoy the tang of the rhubarb! If you wish, you can use sugar in place of honey.


6 servings


4 cups chopped fresh rhubarb
1 pint strawberries, hulled and sliced
1 tablespoon honey
1 cup rolled oats
1/2 cup packed brown sugar
1/4 cup butter
1 teaspoon ground cinnamon


Preheat the oven to 350°F (177°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.

Estimated Time

Preparation Time: 20 minutes
Bake Time: 20 minutes

Nutritional Information

Amount per serving: Calories: 236; Total Fat: 8.9 g; Cholesterol: 20 mg; Sodium: 64 mg; Total Carbs: 38.6 g; Dietary Fiber: 4.2 g; Protein: 3 g

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