Honey-Rhubarb Crumble

Photo: Lee Isaacs; Styling: Connie Formby

Yield: 6 servings (serving size: 1/2 cup rhubarb crumble and 1/4 cup frozen yogurt)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 237
  • Calories from fat: 24%
  • Fat: 6.4g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2g
  • Protein: 4.2g
  • Carbohydrate: 43.4g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 1mg
  • Sodium: 107mg
  • Calcium: 178mg


  • 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


  1. Combine the first 3 ingredients in a bowl, and toss well. Spoon into an 8-inch square baking dish coated with cooking spray.
  2. 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.
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