Best 4 Low Sugar Strawberry Rhubarb Crunch Recipes
Indulge in a delightful culinary adventure with our collection of Strawberry Rhubarb Crunch recipes, a harmonious blend of sweet and tart flavors. With a focus on reducing sugar content, these recipes cater to health-conscious individuals and those seeking a balanced dessert experience. From classic crumbles to innovative twists, our recipes offer a delightful range of options to satisfy your sweet cravings. Embark on a journey of culinary exploration and discover the perfect Strawberry Rhubarb Crunch recipe that tantalizes your taste buds. Whether you prefer a traditional approach or a modern interpretation, our curated selection ensures a delightful and memorable dessert experience.
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STRAWBERRY RHUBARB CRUNCH
Tangy, sweet strawberries and rhubarb are layered in between a brown sugar and oat topping to make this Strawberry Rhubarb Crunch.
Provided by Mary Younkin
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 400°F degrees. Place the fruit in a mixing bowl. Add the white sugar, cinnamon, salt, and cornstarch. Stir to coat and add the orange juice. Stir again and set aside.
- In a separate mixing bowl, combine the remaining dry ingredients and then add the melted butter. Stir to combine. Press half of this mixture into a buttered 9x13 pan. Pour the fruit over the bottom crust and then sprinkle the rest of the dry mixture on top.
- Bake for 30-35 minutes, until the crust turns golden brown. Serve warm from the oven or let cool completely and slice into servings. Enjoy!
Nutrition Facts : Calories 401 kcal, Carbohydrate 61 g, Protein 4 g, Fat 16 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 239 mg, Fiber 3 g, Sugar 36 g, ServingSize 1 serving
MAKEOVER STRAWBERRY RHUBARB CRUNCH
Now all you rhubarb fans out there can minimize that mouth-puckering flavor without having to ladle on the sugar. This light recipe lets you enjoy one of springtime's quintessential treats and feel good about each bite you take. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- 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 thickened. Remove from the heat; stir in vanilla. Pour into an 8-in. square baking dish coated with cooking spray., In a small bowl, combine the flour, oats, brown sugar blend and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping or ice cream if desired.
Nutrition Facts : Calories 210 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 45mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
FIRST PRIZE STRAWBERRY RHUBARB CRISP
I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.
Provided by xMichellex
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
- Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
- Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 40.2 g, Cholesterol 24.4 mg, Fat 10 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 71.3 mg, Sugar 22.7 g
RHUBARB STRAWBERRY CRUNCH
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Provided by Michelle Davis
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g
Tips:
- Use a variety of strawberries. Mixing sweet and tart strawberries will create a more complex flavor.
- Don't overcook the rhubarb. It should be tender but still have a little bit of bite.
- Use a combination of oats and flour in the topping. This will give the crunch a nice texture.
- Add a little bit of salt to the topping. This will help to balance out the sweetness of the fruit.
- Serve the crunch warm with a scoop of vanilla ice cream or whipped cream.
Conclusion:
This low-sugar strawberry rhubarb crunch is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up fresh strawberries and rhubarb, and it is also a healthier alternative to traditional desserts. With its sweet and tart flavor, this crunch is sure to be a hit with everyone who tries it.
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