I’ve always loved the combination of strawberry and rhubarb. With the summer is winding down, I was excited to see a recipe for Strawberry Rhubarb Crunch in the April/May issue of Taste of Home’s Healthy Cooking Magazine. This magazine is always packed with great light recipes and they are always pretty simple to prepare too.

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For this dish, I cut the recipe in half for portion control purposes and used whole wheat flour instead of white. The result was great, this is really like a sweet fruit cobbler. If you’re not familiar with rhubarb, it really has a bite to it so adding strawberries allows for some added sweetness. The mixture of granola, brown sugar and cinnamon was an excellent topping and reminds me of what’s to come this fall. Maybe I’ll try this same recipe with apples soon!

Here’s the recipe:

Strawberry Rhubarb Crunch

Servings:  8


1/2 c. sugar

2 Tbsp. cornstarch

3 1/2 c. sliced fresh strawberries

3 c. diced fresh or frozen rhubarb (I used fresh)

1 tsp. vanilla extract

2/3 c. all-purpose flour (I used whole wheat instead)

1/2 c. quick oats

1/4 c. brown sugar

1/2 tsp. ground cinnamon

1/4 cold butter

Cooking spray

Light whipped cream (optional)



1. In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1-2 minutes or until mixture has thickened.

2. Remove from heat and stir in vanilla.

3. Pour into a square baking dish coated with cooking spray.

4. In a small bowl, combine the flour, oats, brown sugar and cinnamon. Cut in the butter until mixture is crumbly. Sprinkle over fruit mixture.

5. Bake at 350* for 25-30 minutes until filling is bubbly and topping is golden brown.

6. Top with light whipped cream or ice cream if desired.

7. Enjoy!

Note, one serving equals 210 calories and 6 grams of fat (without whipped cream or ice cream).

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