How to Make Low Sugar Strawberry Rhubarb Crunch - A Step-by-Step Guide

When it comes to dessert, we often think of sugary treats that can lead to a spike in our blood sugar levels. However, it's possible to enjoy a delicious dessert without all the added sugar. That's where this Low Sugar Strawberry Rhubarb Crunch comes in. This recipe takes the classic combination of strawberries and rhubarb and transforms it into a sweet and tangy dessert that's perfect for those looking to reduce their sugar intake.

Strawberries and rhubarb are a match made in heaven,...

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Ingredients

  • 4 cups chopped fresh rhubarb
  • 1 pint strawberries, hulled and sliced
  • 1 tablespoon honey
  • 1 cup rolled oats
  • ½ cup packed brown sugar
  • ¼ cup butter, cut into pieces
  • 1 teaspoon ground cinnamon

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter with a pastry blender until crumbly, and spread over the top of the fruit.
  • Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.
  • Nutrition

    236 cal.

    • Total Fat: 9g
    • Saturated Fat: 5g
    • Cholesterol: 20mg
    • Sodium: 64mg
    • Total Carbohydrate: 39g
    • Dietary Fiber: 4g
    • Total Sugars: 25g
    • Protein: 3g
    • Vitamin C: 42mg
    • Calcium: 108mg
    • Iron: 1mg
    • Potassium: 404mg