Makeover Strawberry Rhubarb Crunch

By cserumga

1 serving (calculated without whipped topping or ice cream) equals 210 calories, 6 g fat (4 g saturated fat), 15 mg cholesterol, 45 mg sodium, 37 g carbohydrate, 2 g fiber, 2 g protein.

Ingredients

• 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

Preparation

Step 1

•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.