Rhubarb-Strawberry Crumble

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

Yield: 9 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 244
  • Calories from fat: 24%
  • Fat: 6.4g
  • Saturated fat: 4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.4g
  • Carbohydrate: 45.8g
  • Fiber: 2.3g
  • Cholesterol: 14mg
  • Iron: 0.9mg
  • Sodium: 16mg
  • Calcium: 81mg

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)

Preparation

  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.
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