Fruit Crumble Recipes: Low Sugar Strawberry Rhubarb Crunch

4 cups chopped fresh rhubarb1 pint strawberries, hulled and sliced1 tablespoon honey1 cup rolled oats1/2 cup packed brown sugar1/4 cup butter1 teaspoon ground cinnamonPreheat 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 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. Amount Per Serving  Calories: 236 | Total Fat: 8.9g | Cholesterol: 20mg Powered by ESHA Nutrient Database

Low Sugar Strawberry Rhubarb Crunch

Servings Per Recipe: 6

Amount Per Serving

Calories: 236

Total Fat: 8.9gCholesterol: 20mgSodium: 64mgTotal Carbs: 38.6g    Dietary Fiber: 4.2gProtein: 3g VIEW DETAILED NUTRITION
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