Light Rhubarb Crisp

Light Rhubarb Crisp

April 30, 2015   15 Comments

It is there waiting for you in the produce section - rhubarb!

I get excited when I see it and toss a couple stalks in my shopping cart. The family knows rhubarb well so when they see it - we have a party! Spring is here and it is time to eat some rhubarb.

Why do I love rhubarb?

  • An entire pound of rhubarb has a whopping 95 calories.
  • It is delicious - sour, sweet, crunchy, yum!
  • It is so EASY to cook.

And, I have come up with a kick butt "Rhubarb Strawberry Crisp" recipe that will make you fall in love with......ME rhubarb.

Stop resisting and buy some rhubarb now. It is sitting there in your produce section in a basket somewhere looking like this:

rhubarb

This crisp is very low in sugar for a dessert. There is a lot more rhubarb than strawberries in the recipe and it is important that the strawberries are well distributed in the ramekins or you might end up with a super sour crisp. You can bake this all in one pan as well - add 10 minutes to the baking time.

If you find this not sweet enough, just drizzle some honey on the final product. My children scarfed these down faster than you can say "rhubarb" and demanded MORE.

These could also be eaten for breakfast! Whole grain, fruit, low in sugar - what else could you want?

If you use coconut oil this recipe will be vegan and if you use gluten free oats - this recipe will be gluten free.

Are you going to try rhubarb this year? What is your favorite way to serve it?

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Rhubarb Strawberry Crisp Recipe

(makes 8 servings)

2 large stalks rhubarb, chopped (about 3 cups)
1/2 pound strawberries, hulled and sliced
2 tablespoons honey
1 tablespoon cornstarch (optional)
1 cup rolled oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter or coconut oil

Preheat the oven to 350 degrees. In a medium bowl mix together rhubarb, strawberries, and honey. Add cornstarch if you want a thick "pie-like" consistency. Spoon into ramekins ensuring a good mix of strawberries and rhubarb in each one.

In the same bowl, mix oats, sugar, cinnamon, and butter until crumbly. Spread over the top of the fruit.

Bake for 30 minutes until rhubarb is tender and the topping is browned. Serve warm with a dollop of whipped cream (optional).

One serving is 117 calories, 3.7 g fat, 20.2 g carbohydrates, 10.7 g sugar, 2.0 g protein, 2.6 g fiber, 25 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only.
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15 Comments:

Do you have to cook rhubarb or can you just chop it up and throw it in a salad?

on April 30, 2015

Is the butter to be melted in this recipe?

on April 30, 2015

rhubarb is very sour. it doesn't have to be cooked. but usually it's cooked with a sweeter fruit and maybe a little honey added.I just like to chop it up and cook it with a little agave or honey and cook it down until it's almost a preserve consistency. Great on scones.

on April 30, 2015

Thanks for encouraging me to try Rhubarb, I love it and I doubt I ever would have gone looking for it.

on April 30, 2015

once a year, just ONCE, when the rhubarb is fresh out of the ground, I pull out Mom's rhubarb pie recipe with loads of sugar, eggs, tapioca and really enjoy it. I know, I know -- way too much sugar, but life is a balance, ya know?

on April 30, 2015

I honestly want to try this but would likely need to use frozen rhubarb instead.

on April 30, 2015

Yum! Rhubarb!! What size pan... I missed it?...

on April 30, 2015

I want Kevin's recipe!

on April 30, 2015

Robin... I've seen several rhubarb pie recipes, some call for tapioca as a thickener, some don't. my mother-in-law uses it. I do not. she ate my pie once and said, 'I think Amy's rhubarb pie is better than mine', which was a HUGE compliment, because she makes the BEST pies. anyway, I use a recipe I found on allrecipes.com years ago... trying to copy/paste the link to it here.
http://allrecipes.com/Recipe/Fresh-Rhubarb-Pie/Detail.aspx?event8=1&prop24=SR_Thumb&e11=rhubarb%20pie&e8=Quick%20Search&event10=1&soid=sr_results_p1i2

on April 30, 2015

Thanks, Amy.
Some of my all-time favorite recipes have come from other
readers of this blog, and, of course, Snack-Girl as well!

on April 30, 2015

Love rhubarb - stewed, rhubarb crisp and the same Allrecipes Rhubarb pie recipe Amy put the link to above. That pie is absolutely to die for. Froze well too. I could eat the whole pie it's that good, with or without ice cream. Rhubarb freezes great for use later. Going to try this crisp recipe when fresh rhubarb is available here.

on April 30, 2015

I grew up with a rhubarb patch that was the pride of the neighborhood. It really is very easy to grow once the plants are established - takes one year. I have a small garden of it that is about three feet by four. Once it is a part of your garden it will last longer than you will!
My family enjoys it cut in chunks; add strawberry slices if available, toss with one cup sugar or so, 1/4 cup quick tapioca, a few grates of nutmeg. Spread in a 9x13 glass pan, top with tossed oatmeal, a little melted butter and a bit of brown sugar. (you can adjust the amounts.) Bake at 400 for 45 min or til bubbly. Tastes like Springtime!!!

on May 1, 2015

I love rhubarb! But usually have it in crumble with loads of butter, sugar and cream. Thinks looks like a lovely slimline alternative!
Thanks SnackGirl - it shows how excited you are about rhubarb! :)

on May 3, 2015

I made this for my Mom for Mother's Day and it was a hit! She used to make a rhubarb/strawberry pie with tons of sugar and was amazed at how little sweetener was in this. It did not need any added sweetener in our opinion as we like the slightly tart/sweet combination. Thanks for this!

on May 11, 2015

this sounds sooo good! perfect recipe... I’m trying this for sure!

on August 16, 2016


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