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Rhubarb & Strawberry Crumble

March/April 1995

Your rating: None Average: 4.3 (29 votes)

Serve this quick and easy strawberry-rhubarb crumble warm, topped with a scoop of nonfat frozen yogurt.



READER'S COMMENT:
"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* "
Rhubarb & Strawberry Crumble

Makes: 6 servings

Active Time:

Total Time:

Ingredients

Filling

  • 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

Crumble Topping

  • 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

Preparation

  1. 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.
  2. 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.
  3. Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.

Nutrition

Per serving: 279 calories; 5 g fat (2 g sat, 2 g mono); 5 mg cholesterol; 57 g carbohydrates; 4 g protein; 4 g fiber; 4 mg sodium; 357 mg potassium.

Nutrition Bonus: Vitamin C (58% daily value).

Carbohydrate Servings: 4

Exchanges: 4 other carbohydrate, 1 fat


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Recipe Categories

Ease of Preparation
Easy
Total Time
1 hour or less
Servings
6
Preparation/ Technique
Bake
Ethnic/Regional
American
Meal/Course
Brunch
Dessert
Season
Spring
Summer
Publication
March/April 1995
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