Rhubarb Strawberry Dessert

I'm adding some long overdue recipes to this blog. First off, I'm busy baking a rhubarb strawberry dessert. It's like a cobbler or crumble, except the amount of topping has been cut way down from the original recipe. Here it is, with the nutrition information alongside it.

Preheat over to 375 and spray a 10 by 5 glass baking dish with cooking spray.
Combine cut up rhubarb, quartered strawberries, flour and Truvia baking blend in a bowl. Stir to combine well. Turn into greased baking dish. Combine brown sugar, rolled oats (that's regular oatmeal) and whole wheat flour in a small bowl. Mix well. (I use clean fingers to get it combined and to break up the brown sugar.) Drizzle in the vegetable oil and combine thoroughly. Sprinkle the oat combination evenly on the fruit. Bake at 375 for 30 - 40 minutes. Let cool. (This will thicken as it cools.) Cut in six pieces and serve with a really thick vanilla shake instead of ice cream or whipped topping.


The original recipe I modified this from had 305 calories per serving. The biggest changes were:

1. Doubling the amount of strawberries, thus bulking up on fruit to make up for less topping.

2. Using 1/2 cup Truvia baking blend instead of 1 cup sugar in the fruit portion.

3. Cutting the amount of topping by 1/3. Changing the ratio of sugar to oats from equal portions of each to 3 oats to 1 sugar proportions.

4. Taking out 1/4 cup butter and using 1 teaspoon of vegetable oil instead in the topping.

5. Serving this with a thick vanilla shake instead of ice cream is also a really good modification.

I have had to make a change so it thickens up better. Put 2 tablespoons of flour in the fruit and sugar mixture. Then, leave flour out of the topping.  This keeps the calorie count the same, but the dessert can be eaten while it's still warm, and will be thicker.