Low Sugar Strawberry Rhubarb Crunch Food

LOW SUGAR STRAWBERRY RHUBARB CRUNCH

Steps:

• 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 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.

STRAWBERRY RHUBARB CRUNCH

Steps:

• Preheat the oven to 350°F
• In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
• Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.
• Cover with the rhubarb and strawberries.
• In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
• Pour over the rhubarb/strawberry layer.
• Top with the remaining crumb mixture and bake for 60 minutes.

STRAWBERRY RHUBARB CRUNCH

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!

STRAWBERRY RHUBARB CRUNCH (LOW-CARB VERSION)

Steps:

• Preheat oven to 350.
• In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
• Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries.
• In a small saucepan, heat the water, cornstarch and vanilla over medium-low heat until thick and clear, stirring often. This takes about 5 minutes.
• Pour over the rhubarb/strawberry layer.
• Top with the remaining crumb mixture and bake at 350 for 60 minutes.

LOW SUGAR STRAWBERRY RHUBARB CRUNCH

Steps:

• 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 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.

MAKEOVER STRAWBERRY RHUBARB CRUNCH

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.