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Rhubarb Strawberry Crunch

Published On: Jun 19 2013 09:32:08 AM CDT
Updated On: Jul 01 2013 09:29:58 AM CDT
Rhubarb Strawberry Crunch

Rhubarb Strawberry Crunch

If you like a sweet juicy dessert with a crunchy topping this is the one! I love it.

  • 3 cups rhubarb, diced in ¼ inch pieces
  • 2 cups strawberries, chopped in small pieces
  • 2 tablespoons tapioca
  • 1/4 cup sugar
  • 1/2 cup Splenda or additional sugar
  • 1/4 teaspoon cinnamon


  • 1/3 cup flour
  • 1/3 cup oats, rolled (raw)
  • 1/3 cup graham cracker crumbs
  • 1/3 cup brown sugar
  • 2 tablespoons butter or margarine
  • 1 tablespoon canola oil
  • 1 tablespoon maple syrup
  • 1/4 teaspoon cinnamon

Preheat oven to 350 degrees. Butter a 7 x 11 inch baking pan. In a large bowl, combine rhubarb, strawberries, tapioca, sugar, Splenda, and cinnamon. Stir to mix. Let stand for 5 - 10 minutes.

Spoon into baking dish.

In a small bowl, combine all topping ingredients. Stir to mix well. Sprinkle evenly on top of rhubarb and strawberries. Bake for 25 - 30 minutes or until topping is lightly brown and fruit mixture is bubbling.

Cool to room temperature. Dessert is soft and best served with a spoon. 

Serves 8

Nutritional Information per serving:

  • Calories: 170
  • Fat, gm.: 5
  • Protein, gm.: 2
  • Carbs, gm.: 30
  • Cholesterol, mg.: 8
  • Fiber, gm.: 2.0
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