Strawberry Rhubarb Crunch (Low-Carb Version)
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
1 pan
- Serves:
- 10-12
ingredients
- 1 cup flour
- 1 cup brown sugar substitute (for baking)
- 3⁄4 oatmeal, uncooked
- 1⁄2 cup butter, melted
- 2⁄3 sugar substitute (for baking)
- 1 -2 teaspoon cinnamon
- 2 cups rhubarb, diced (about 2 good-sized stalks)
- 2 cups strawberries, sliced
- 1 cup water
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
directions
- Preheat oven to 350.
- In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
- Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries.
- In a small saucepan, heat the water, cornstarch and vanilla over medium-low heat until thick and clear, stirring often. This takes about 5 minutes.
- Pour over the rhubarb/strawberry layer.
- Top with the remaining crumb mixture and bake at 350 for 60 minutes.
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RECIPE SUBMITTED BY
<p>I love to cook for myself, my neighbors and family--even my dogs and cats. I like quick recipes for weekdays, and save the more complicated things for weekends. I also love to bake, although I don't have much of a sweet tooth. I have chickens in my backyard, so I'm always looking for ways to use up all those organic blue and brown eggs. I'm always up for anything hot and spicy and I love nearly all cuisines, especially Vietnamese and Italian. Houston is known for being overrun with excellent restaurants. Lucky me!</p>
<p>These days, I'm mostly eating raw vegan. </p>