GOOD READ: A Vegetable You Gotta Try

Light Rhubarb Strawberry Crisp

May 31, 2012   65 Comments

I decided to put "Good Read" in my title in the hopes that you will actually read what I have to say.

Every year, I post a rhubarb recipe and every year no one reads it. How do I know that? Am I sitting behind you right now ensuring you will read my post?

Noooooo. I have a software program that tells me which of my posts are popular AND unpopular. Let's just say that any post I write about rhubarb is summarily ignored by this audience.

But, I'm not giving up.

Why?

  • 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).

For one serving = 117 calories, 3.7 g fat, 1.5 sat fat, 20.2 g carbohydrates, 10.7 g sugar, 2.0 g protein, 2.6 g fiber, 25 mg sodium, 5 SmartPts

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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65 Comments:

I love rhubarb! We always have some in our freezer and eat it often. Please don't stop the rhubarb posts! :)

on May 31, 2012

I'm sad to say I got rhubarb in my CSA package and I let it go bad! I never tried it!! Your crisp looks delish and I know I would LOVE it!! You inspired me to pick up some Rhubarb!

on May 31, 2012

You got me! I've never cooked with rhubarb - something about part of it being inedible. With this calorie count, it sounds like a delicious breakfast. I'll let you know.

on May 31, 2012

Never tried rhubarb, but I always laugh whenever I hear Garrison Keillor wax rhapsodic about Be-Bop-A-Re-Bop Rhubarb Pie.

on May 31, 2012

I LOVE rhubarb strawberry stuff! Thanks for this, I'm definitely going to give it a try!

on May 31, 2012

I've made this crisp and it was wonderful. Try a rhubarb/strawberry pie, it will make your taste buds sit up and take notice.

on May 31, 2012

Rhubarb is the easiest plant ever to grow! Crisp is our family favorite, but we have so much of it, I try to find new ways to use it: muffins and a compote similar to cranberry sauce for grilled pork & chicken.

on May 31, 2012

My problem is that it's hard to make something for one... Making a big dessert is difficult and tempting if I'm not going to bring it to a party. ;-)

on May 31, 2012

Cut it in half. That's only 4 servings, and then portion it out in containers, hide the other 3 in the back of your refrig. Heat up one a day! For 3PP (I'm on WW too), it would be completely worth it for me!

on May 31, 2012

I always freeze some fresh rhubarb cut in pieces and some cooked so I can enjoy it all year round. The cooked rhubarb is good with yogurt or cottage cheese for breakfast or a snack. The pieces are good in low points muffins - add a lot of flavor. And, of course, now I have a delicious crisp recipe to add to my list of great ways to eat rhubarb :-)

on May 31, 2012

I have never tried rhubarb, but you have convinced me to give it a try. This one sounds delicious. I will probably cut the recipe in half - at least the first time!

on May 31, 2012

Well, I printed it out....and I will give it a try. Have never had it, nor had an inkling to try it. BUT....I will :0)

on May 31, 2012

I love rhubarb and can't wait to try this! Rhubarb crisp is one of my favorite desserts.

on May 31, 2012

I love rhubarb, always have.....from picking it out of my grandparents garden and eating it raw to baking rhubarb crisp (without the strawberries--it's better!)It's a great fruit/veggie!

on May 31, 2012

My grandmother use to make rhubarb pie when I was a kid and it was delicious. I am ot a talented pie maker so I am excited to try this recipe!

on May 31, 2012

Oh, I just love rhubarb! My favorite pie is Rhubarb! Thanks for sharing your healthy rhubarb crisp, I am going to make it this weekend.

on May 31, 2012

People need to know that you cannot eat the leaves of rhubarb. They are poisonous and should NEVER be eaten. The stalks are fine; they are defnitely edible.

on May 31, 2012

in the midwest, rhubarb is everywhere. if you have a yard or garden, you probably have a rhubarb bush. i see it along the side of the road in Minneapolis! I made this recipe last weekend, everyone loved it! http://www.honeyandjam.com/2010/05/lemon-buttermilk-rhubarb… (make sure you cook it for about 1 hr 30 mins)

on May 31, 2012

We had rhubarb crisp for breakfast on Monday. The kids LOVED it! One girl said she knew she didn't like rhubarb and chose a bagel for breakfast instead but after seeing how much everyone else was enjoying it she asked for a small taste and ended up eating a large serving.

on May 31, 2012

The only time I have had Rhubarb was at a restaurant in California. I would spend nearly every summer growing up in California with my Aunts and we would go to this restaurant for Rhubarb pie. I don't remember the name of it, but I crave that taste A LOT! I have just been too chicken to try to cook with it on my own. Mainly because I work outside the home full-time and have a 2 year old and I don't really have time or energy to "experiment" for dinners. I have 45 minutes tops to make a nutritious meal from the time I get home till meltdowns ensue so I usually stick with meals I KNOW!

on May 31, 2012

I just got rhubarb in my CSA basket. I brought it into work and a bunch of us gathered in my cubicle and tried a piece raw. It was a good time as none of us had tried it. It's like the ultimate warhead sour candy except it came from nature. Loved it!

on May 31, 2012

JaneG, you freeze it cooked and uncooked? Or you freeze it uncooked, and when thawed, you cook it? Just wondering, because it sounds like a great thing to do!

on May 31, 2012

I love rhubarb (strawberry rhubarb pie, crisp, whatever), but I have never actually made it. I tried to plant some in my yard last year but it died. I guess I should actually buy some and try making something with it!

on May 31, 2012

Oh Snack Girl, this post could not have been better timed. My girlfriend is bringing me a HUGE bag of rhubarb from her garden today. Yay! Thank you for the delicious recipie. :)

on May 31, 2012

Rhubarb is a wonderful food, unique and worth cultivating a good recipe for. This one is excellent!

on May 31, 2012

Thanks for this quick recipe! I love love love rhubarb and had just gotten some! Grew up eating it in pies, sauce and just raw. Thanks and will try this today! ; )

on May 31, 2012

Rhubard always reminds me of my Grampy, he loved it and I would always crinkle my nose at it when I was younger. You have inspired me to give this spring time vegetable another try! @JaneG- putting it in cottage cheese for breakfast sounds so yummy! Thanks for the idea!

on May 31, 2012

I really like rhubarb, always have. Nowadays it is not easy to find in markets here in southern California. When I do find it, it costs about $5 a pound and is often not of good quality. Keep plugging rhubarb! Maybe increased demand will up the availability of it here.

on May 31, 2012

I love rhubarb! It is so wonderful in pie! You can just use straight rhubarb for rhubarb pie or add the strawberries, too! It is sweet and sour and tart.....yummy! I will have to try your recipe. Sounds good!

on May 31, 2012

I confess I've never tried rhubarb -- after this post though, I might have to! Sounds divine!

on May 31, 2012

i just love rhubarb yogurt!

on May 31, 2012

I love Rhubarb this year I've got a bumper crop. Crisp is great. I cook it down with what ever berry or apples or once peaches add sugar of sweetener to taste and freeze. Then I use it for pies with some corn starch to thicken it or warm over ice cream or in smoothies or on dull fruit salad to punch it up and last yer we made some Popsicles with it yumm.

on May 31, 2012

It's always nice to have another rhubarb recipe. This one looks super easy and sounds really delicious. Thank you.

on May 31, 2012

I had never tried Rhubab until a friend gave me a recipe for strawberry rhubarb pie I tried it and enjoy the taste of it with strawberries.

on May 31, 2012

I have always loved rhubarb. Growing up in England , rhubarb pie was a favorite (with custard.) If you have never had it....what are you waiting for? This recipe looks great.

on May 31, 2012

Interestingly enough we were talking about rhubarb at work today and someone mentioned that there is a type of rhubarb called "Strawberry Rhubarb" that is sweeter than regular rhubarb;its stalks are slim and completely red, hence strawberry.

on May 31, 2012

I too adore rhubarb, and happily, it grows in abundance in Nova Scotia. I love pies and crisps and recently had a delicious Rhubarb Cheesecake square. But my favorite way to eat it is to stew it with strawberries and sugar and drizzle cream over the top. So yummy!

on May 31, 2012

I grew up with rhubarb! My folks have a formidable patch in the back yard, close to the garden. May and August are harvest times. Love experimenting with it (since it's free to me)so I will give this recipe a whirl!
And I would've read the other rhubarb posts when posted, but I just discovered you a couple months ago! I'll search those up. Thanks!

on May 31, 2012

How thick do you recommend chopping the rhubarb? I have not used it in a recipe before. Thank you. :)

on May 31, 2012

I've never tried it; always thought of it as Yankee-food, since I've never seen it grown down here in Texas. Maybe someday....

on May 31, 2012

I love rhubarb and only just started playing with it last year; once in a jam and this year I made a blueberry rhubarb crisp and blueberry rhubarb sorbet. I froze what I had left and it think it would be great in this recipe! Keep up the rhubarb recipes.

on May 31, 2012

@Kimberly - Chopped small into a dice so it cooks quickly. See the roasted rhubarb recipe above for a good photo.
Great question!

on June 1, 2012

Thank you for reminding me about rhubarb!!! Growing up in North Dakota rhubarb was so accessible (in your back yard). But now in Texas, it doesn't grow here, so I forgot all the great recipes I grew up on.

on June 3, 2012

I read your content before getting to the recipe. Sounds like there is a lot of flavor in an unexptected veggie. I'll have to try this. :D

on June 5, 2012

I like rhubarb, but sadly, I was taught another bad habit by my mom with it...dipping it in salt. The sour taste goes well with salt, like lemons do. But it ain't good for you! I've wanted to try something rhubarb-cooked for a while now! Thanks!

on June 7, 2012

Looks great! My Mom used to make a strawberry rhubarb cobbler that was a favorite. This recipe brings back memories!

on June 8, 2012

I have horrible memories of rhubarb from my childhood and but I couldn't remember the last time I tried it. You inspired me, however, and I made the crisp recipe - my kids and I loved it! I am going to try your other roasted rhubarb recipe today. Thanks for the motivation!

on June 15, 2012

Hey, I'm fairly new to your site and just love it. Just so you know I would never ignore your rhubarb recipes! have you ever tried making rhubarb jello? It's to die for! I'm all into tart things and it's so pretty too!
Can't wait to try your crisp recipe!

on June 15, 2012

I spent quite a long time looking for rhubarb recipes that were low-ish in calories and didn't have much luck. Most recipes use a ton of sugar, since the rhubarb is so tart. So I'm thrilled to see this recipe - will definitely be trying it! Thanks!

on June 20, 2012

OH My...I can't believe that knowone would read your posts about rhubarb??!!! I love rhubarb and you can use it in a variety of ways. I'm gong to try your crisp, it looks delicious! You do a great job and for all those not reading about "rhubarb" means there is more "rhubarb" for us! :)

on April 18, 2013

Love it!!! It's so easy and so good for this GF girl!

on April 30, 2013

Think I will try this. My daughters like rhubarb and I up for something different.

on May 24, 2013

What size pan or ramekins? Sounds absolutely delicious. Love rhubarb. As a kid I ate rhubarb raw with salt--still do!

on May 24, 2013

Love rhubarb - will give yours a try - haven't found a rhubarb recipe I didn't like

on August 22, 2013

How would you change this to eliminate the oil and still make it taste good and crisp up as it does? Any suggestions? (oil free Vegan)

on June 10, 2014

This was delicious! I tried a variation with 1/4 c Splenda and 2 Tbsp brown sugar. Fantastic!

on June 17, 2015

WE LOVE RHUBARB in any form!! Just found out our neighbor brings it in from their farm and I and SOO excited! What is there not to like about rhubarb----NOTHING! Going to make this recipe now and have for dessert tomorrow night. have Fat-Free Cool Whip to put on top. AND I LOVE you have Weight Watchers points in recipe. I will be back to check on more rhubarb recipes!!

on May 20, 2016

Made this for company. They absolutely loved it. I do not have ramekins so I make it in an 8 X 8 glass pan. This is DEFINITELY a repeat and only 5 SP.

on May 22, 2016

Sooo, you don't spray the baking dish?

on March 23, 2017

I drool everytime somebody says strawberry rhubarb pie. I'm from Iowa but have lived in California for a lot of years where rhubarb is hard to come by. As kids we ate it out of the garden and it was so sour but we always did it. My mother's pie or topping for ice cream was heavenly. So Snack Girl -- there are some of your followers who appreciate the reminder and the recipes this time of year. We have a new Sprouts so I'm going to check for rhubarb this week!!

on May 23, 2017

I love your rhubarb recipes! How can you think nobody reads them? I devour them, myself!

on May 13, 2018

Didn't have enough oats so I used a mix of oats and steel cut oats, worked out well.
Also used Tapioca, sprinkled some in,instead of cornstarch.
Doubled the recipe and baked in a 11x7 baking dish for 55 minutes.

on May 20, 2018

I made it exactly like you wrote. Except I was too tired to get the individual ramekins hidden away in the back cupboard! Next time! I obviously ate more than one serving ;-) it was perfect and sweet without being overly so!

on May 31, 2018

Oh. My. Goodness.
Just started back counting calories 2 weeks ago and I’ve been really trying to make healthier choices for desserts. I saw rhubarb in the grocery store and googled “low calorie desserts with rhubarb” and lo and behold this popped up. I had most of the ingredients on hand so I made it tonight. It was absolutely delicious AND was so decadent that I truly felt like I was cheating! Thank you so much for sharing!

on June 27, 2019

Thank you soooo much for coming up with this list of recipes for ruhbarb. I love ruhbarb because it brings back so many good memories of my Grandma.

Rhonda

on July 14, 2019


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