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Healthy Recipes > Desserts & Snacks > Strawberry Rhubarb Crunch

Strawberry Rhubarb Crunch

Cook Time

40 minutes


Strawberry Rhubarb Crunch

Publish Date: July 25, 2010

Preheat the oven to 350° F. In a medium bowl, combine water and dried strawberries and let sit for 15 minutes until strawberries absorb the water. Drain off any excess water. Mix in the rhubarb and honey. Transfer to an 8x8 baking dish. In a separate bowl, stir together the rolled oats, fructose and cinnamon. Melt coconut oil and add it to the dry ingredients until crumbly. Spread over the top of the fruit.

Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.

Makes 12 servings. Serving size 1.0piece.

Nutritional Breakdown (per serving):

Calories 109, Fat 5 grams, Protein 2 grams, Sodium 1 mg, Carbohydrates 14 grams, Fiber 2 grams

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