Rhubarb-Strawberry Crumble

Coconut and oats in the topping provide a crunchy contrast to the fruit filling.


9 servings

Recipe from

Cooking Light

Nutritional Information

Calories 244
Caloriesfromfat 24 %
Fat 6.4 g
Satfat 4 g
Monofat 1.6 g
Polyfat 0.4 g
Protein 2.4 g
Carbohydrate 45.8 g
Fiber 2.3 g
Cholesterol 14 mg
Iron 0.9 mg
Sodium 16 mg
Calcium 81 mg


1/2 cup all-purpose flour
1/2 cup quick-cooking oats
1/3 cup flaked sweetened coconut
1/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup chilled unsalted butter, cut into small pieces
6 cups (1/2-inch-thick) slices rhubarb (about 1 1/2 pounds)
2/3 cup granulated sugar
2 tablespoons cornstarch
Cooking spray
1/4 cup strawberry spread (such as Polaner All Fruit)


Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through brown sugar) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Combine rhubarb, 2/3 cup granulated sugar, and cornstarch in a large bowl, tossing to coat. Spoon rhubarb mixture into an 11 x 7-inch baking dish coated with cooking spray. Drop strawberry spread by spoonfuls over rhubarb mixture; sprinkle with oats mixture. Bake at 375° for 40 minutes or until browned and bubbly.

Jean Kressy,

Cooking Light

May 2004
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