It is getting to be close to Farmer’s Market time, a.k.a. rhubarb time. I am really believe that the snows are behind us. My proof of this is 1 May when the markets open. One can find asparagus and rhubarb. This is living. Both have long stalks that stick up out of the ground that announce “Hey! I made it! Your turn!” So, taking my turn with the rhubarb, I like to pair it with strawberries – totally sweet and sour. And I like my rhubarb to taste a tad sour… not overly sugared.
Rhubarb / Strawberry Crunch welcomes the taste buds to do a spring dance right there in your mouth! Ye haaaa! Bring the kids, because this is a keeper. 🙂 I made this recipe using as little sugar as possible, and I used Splenda brown sugar to lessen the sugar further. A plus when serving to folks with type II diabetes.
Rhubarb / Strawberry Crunch
Preheat oven to 350 degrees
4 cups diced rhubarb
2 c hulled and sliced strawberries
1/2 c sugar
2 T cornstartch
1 c water
1 6 oz jar strawberry preserves
5 drops red food color
1 t almond extract
3/4 c. quick cooking rolled oats (5 minute type)
1/4 c plus 1 T Splenda Brown sugar (or 3/4 regular brown sugar)
3/4 c flour
1/3 c unsalted butter
In a 11x7x1 1/2″ baking dish place rhubarb and fresh strawberries. In a small saucepan combine sugar and cornstarch, gradually stir in water. Cook, stirring constantly for 5 minutes over medium heat until thick. Stir in preserves, food coloring and almond extract. (Oh this smells so good!) Pour over fruit in pan.
Combine oats, brown sugar, flour and butter. Cut with a pastry blender until it becomes crumb like. Sprinkle over fruit.
Bake in moderate oven, 350 degrees for 50 minutes or until golden brown and rhubarb is tender. Serve with sugar-free cool whip or other dessert topping.byDeborahonTuesday, April 27, 2010Email ThisBlogThis!Share to TwitterShare to FacebookShare to PinterestMilitary Life:Deborah,Recipe,reduced sugar,Rhubarb,Strawberry