Honey-Rhubarb Crumble

Honey-Rhubarb Crumble Recipe
Photo: Lee Isaacs; Styling: Connie Formby


6 servings (serving size: 1/2 cup rhubarb crumble and 1/4 cup frozen yogurt)

Recipe from

Cooking Light

Nutritional Information

Calories 237
Caloriesfromfat 24 %
Fat 6.4 g
Satfat 1.2 g
Monofat 2.6 g
Polyfat 2 g
Protein 4.2 g
Carbohydrate 43.4 g
Fiber 1.3 g
Cholesterol 0.0 mg
Iron 1 mg
Sodium 107 mg
Calcium 178 mg


5 1/2 cups (1/2-inch) sliced rhubarb (about 1 1/2 pounds)
1/4 cup honey
1 teaspoon grated lime rind
Vegetable cooking spray
1/3 cup regular oats
1/3 cup all-purpose flour
1/4 cup firmly packed brown sugar
3 tablespoons chilled stick margarine, cut into small pieces
1 1/2 cups vanilla nonfat frozen yogurt


Combine the first 3 ingredients in a bowl, and toss well. Spoon into an 8-inch square baking dish coated with cooking spray.

Place oats, flour, and sugar in food processor, and pulse 2 to 3 times. Add chilled margarine, and process until mixture resembles coarse meal; sprinkle over rhubarb mixture. Bake at 375° for 40 minutes or until rhubarb is tender. Serve with frozen yogurt.

Linda West Eckhardt,

Cooking Light

April 1995
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