Nutrition per serving may change if servings are adjusted.
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (4 cups)
1 pint strawberries, hulled and quartered
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/2 cup rolled oats
1/2 cup all-purpose flour
1/2 cup packed light brown sugar
1 tablespoon butter, softened
1 tablespoon canola oil
1 tablespoon cranberry or apple juice
To make filling: Preheat oven to 375°F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.
To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl; work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.
Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.
Love the recipe. For the crumble portion of whole wheat flour I used flax for half the flour portion. I used half the amount of sugar & the other half Splenda. Cannot get much healthier than this recipe. *Awesome*
May 20, 2010
By: Gwendolyn Brunner
Very good recipe. I did a combination of rhubarb, strawberries, and blackberries. I used whole wheat flour in the crumble. I also added a couple of tablespoons of ground flax to the crumble. Turned out great!
April 15, 2010
By: EatingWell User
This is my go-to crumble recipe. I've made it with blueberry-rhubarb, blueberry-raspberry, and plain blueberry, as well as the original recipe, and it's always delicious!
April 12, 2010
By: EatingWell User
Loved this recipe! It tastes wonderful and was completely demolished by my family! It's also nice to know that you can enjoy this on Weight Watcher's and not have to feel guilty.