Low Sugar Strawberry Rhubarb Crunch
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
8 cups Rhubarb, diced4 cups Strawberries, sliced3 Tbs. honey2 Cup rolled oats1/2 Cup Splenda brown Sugar Blend1/2 Cup Butter2 tsp cinnamon
Preheat the oven to 350 degrees F.
In a large bowl, stir together the rhubarb, strawberries and honey. Transfer to a 9x12 baking dish. In the same bowl, stir together the oats, brown sugar, and cinnamon. Mix in the butter until crumble and spread over the top of the fruit.
Bake for 40-50 minutes in the preheated oven until rhubarb is tender and the topping is toasted. For best results, serve warm. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user WINDY01.
In a large bowl, stir together the rhubarb, strawberries and honey. Transfer to a 9x12 baking dish. In the same bowl, stir together the oats, brown sugar, and cinnamon. Mix in the butter until crumble and spread over the top of the fruit.
Bake for 40-50 minutes in the preheated oven until rhubarb is tender and the topping is toasted. For best results, serve warm. Makes 12 servings.
Number of Servings: 12
Recipe submitted by SparkPeople user WINDY01.
Nutritional Info Amount Per Serving
- Calories: 204.5
- Total Fat: 8.8 g
- Cholesterol: 20.5 mg
- Sodium: 138.3 mg
- Total Carbs: 28.2 g
- Dietary Fiber: 4.2 g
- Protein: 3.2 g
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