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Rhubarb-Strawberry Crumble

Yield 9 servings
Coconut and oats in the topping provide a crunchy contrast to the fruit filling.

Ingredients

  • 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)

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.

  3. 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.