Makeover Strawberry Rhubarb Crunch |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Now all you rhubarb fans out there can minimize that mouth-puckering flavor without having to ladle on the sugar. This light recipe lets you enjoy one of springtime's quintessential treats and feel good about each bite you take. Ingredients:
1/2 cup sugar |
2 tablespoons cornstarch |
2-1/2 cups sliced fresh strawberries |
2 cups diced fresh or frozen rhubarb |
1 teaspoon vanilla extract |
2/3 cup king arthur unbleached all-purpose flour |
1/2 cup quick-cooking oats |
1/4 cup brown sugar blend |
1/2 teaspoon ground cinnamon |
1/4 cup cold butter |
reduced-fat whipped topping or reduced-fat strawberry ice cream, optional |
Directions:
1. In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into an 8-in. square baking dish coated with cooking spray.
2. In a small bowl, combine the flour, oats, brown sugar blend and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping or ice cream if desired. Yield: 8 servings.
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