Low Sugar Strawberry Rhubarb Crunch Recipe

Ingredients
<br>- 4 cups chopped fresh rhubarb
<br>- 1 pint strawberries, hulled and sliced
<br>- 1 tablespoon honey
<br>- 1 cup rolled oats
<br>- 1/2 cup packed brown sugar
<br>- 1/4 cup butter
<br>- 1 teaspoon ground cinnamon
<br><p></p>Directions
<br>step 1: Preheat the oven to 350 degrees F (175 degrees C).
<br>step 2: 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.
<br>step 3: Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.
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Ingredients
- 4 cups chopped fresh rhubarb
- 1 pint strawberries, hulled and sliced
- 1 tablespoon honey
- 1 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup butter
- 1 teaspoon ground cinnamon

Directions
step 1: Preheat the oven to 350 degrees F (175 degrees C).
step 2: 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.
step 3: Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

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