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Strawberry rhubarb crunch is one of my favorite summer desserts. Strawberry season is in full swing here. One of my favorite summer desserts is strawberry rhubarb crunch, with ice cream.
Strawberry rhubarb crunch is a great alternative for strawberry rhubarb pie. There’s still a little sugar, and oil, but there’s plenty of fiber and natural goodness to make up for it.
Here’s my recipe for strawberry rhubarb crunch:
One quart of fresh strawberries
One cup of chopped rhubarb
1/4 cup plus two tablespoons of evaporated cane sugar
1/4 cup canola oil
1/4 cup maple syrup
2 cups of rolled oats
cooking spray
Preheat your oven to 325`and spray a 9×9 baking dish with cooking spray. Chop the strawberries and the rhubarb, and place them in the baking dish. Sprinkle 2 tablespoons of sugar over the top. In another bowl combine the rest of the sugar, the rolled oats, maple syrup and canola oil. When they’re thoroughly mixed pour the mixture over the top of the berries and rhubarb. Bake for about 35-40 minutes, or until the crunch topping is golden brown.
Strawberry rhubarb crunch is wonderful hot out of the oven with a scoop of homemade vanilla ice cream. Yum!
This recipe has quite a bit of juice when you’re done baking it, I love it that way. If you want your crunch a little thicker you can add a tablespoon or two of flour to the strawberry rhubarb mixture before you bake it.
This recipe freezes well. If you have extra berries and rhubarb, you can double or triple the recipe and freeze individual servings in plastic containers. It will be quick and easy to pull out later for a quick dessert.
Images (c) Linette
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