Strawberry Rhubarb Crunch

Low Sugar Strawberry Rhubarb Crunch

Enjoy this low sugar Strawberry Rhubarb Crunch that highlights the tart rhubarb, made by Washington County WIC at Market Kitchen!


Washington County WIC provides nutrition education, breastfeeding support, healthy food, health referrals and other services free of charge to Oregon families who qualify. WIC's goal is to help keep pregnant and breastfeeding women and children under age five healthy. We have three locations, all located close to public transportation, in Hillsboro, Beaverton and Tigard. The WIC Farmers’ Market Nutrition Program (FMNP), established in 1992, provides additional coupons to WIC participants to purchase fresh fruits and vegetables at participating farmers’ markets. The program has two goals: (1) to provide fresh, nutritious, unprepared, locally grown fruits and vegetables, from farmers’ markets to WIC participants who are at nutritional risk; and (2) to expand consumers’ awareness and use of farmers’ markets.


Recipe by Kyrybry


  • 4 cups rhubarb, chopped

  • 1 pint strawberries, sliced

  • 1 tablespoon honey

  • 1 cup rolled oats

  • 1/2 cup packed brown sugar

  • 1/4 cup butter

  • 1 teaspoon ground cinnamon


Preheat oven to 350 degrees F.

Stir rhubarb, strawberries and honey together. Transfer to a shallow baking dish.

Stir oats, brown sugar, and cinnamon together. Mix in butter until crumbly. Spread over the fruit.

Bake for 40 minutes.