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

Source: EatingWell Magazine, March/April 1995


Recipe Summary

1 hr

Nutrition Profile:



Crumble Topping


Instructions Checklist
  • To make filling: Preheat oven to 375 degrees 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.

Nutrition Facts

280 calories; protein 3.6g; carbohydrates 56.7g; dietary fiber 3.8g; sugars 36.4g; fat 5.3g; saturated fat 1.6g; cholesterol 5.1mg; vitamin a iu 149.3IU; vitamin c 35mg; folate 55.2mcg; calcium 85.4mg; iron 1.4mg; magnesium 19.1mg; potassium 357.3mg; sodium 4.8mg; thiamin 0.1mg.

4 other carbohydrate, 1 fat