Low Sugar Strawberry Rhubarb Crunch

By KRed

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.

Ingredients

• Fruit Filling:
• 4 cups chopped fresh rhubarb (1lb.)
• 1 pint (or less) strawberries, hulled and sliced (10 oz.
• 2 tablespoon honey (1.8 oz)
• 2 T. corn starch
• Crunch:
• 1 1/2 cup rolled oats - blend half in magic bullet (5 oz)
• 2/3 cup packed brown sugar (4.3 oz)
• 3 T butter
• 2 T olive oil (8 oz)
• 1 1/2 teaspoon ground cinnamon

Details

Servings 6
Preparation time 20mins
Cooking time 60mins
Adapted from allrecipes.com

Preparation

Step 1

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a medium bowl, stir together the rhubarb, strawberries, honey, and corn starch. Transfer to a 13x9 baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and stir in oil. Spread over the top of the fruit and pat down.

3. Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm with ice cream.