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

EatingWell Test Kitchen
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.

Reviews (2)

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4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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 Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
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! Read More