Rhubarb Strawberry Crisp

Rhubarb Strawberry Crisp

June 20, 2019   7 Comments

Rhubarb strawberry crisp gets made only at this time of year. Why? Well, I only remember to use rhubarb when I see it in the spring.

rhubarb

You can miss it if you aren’t looking for it because it is usually in a random basket near the strawberries.

I get excited when rhubarb hits the produce section and toss a couple stalks in my shopping cart.

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.

Last year, I featured roasted rhubarb which is actually the easiest rhubarb recipe. Strawberry rhubarb compote in a slow cooker is so good - another low in sugar rhubarb dessert to try.

I have come up with a "Rhubarb Strawberry Crisp" recipe that will make you fall in love with......ME rhubarb (if you haven’t already). The best part is that you don’t have to make a pie crust - that is the beauty of crisp.

This rhubarb strawberry crisp is very low in sugar for a dessert. You need to ensure strawberries 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 instead of butter, and agave syrup to replace the honey, this recipe will be vegan. 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, 1.5 g sat fat, 20.2 g carbohydrates, 10.7 g sugar, 2.0 g protein, 2.6 g fiber, 25 mg sodium, 6SmartPts

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

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7 Comments:

Great recipe! Honey isn’t vegan though, so you may want to mention a substitution for the vegan recipe :)

on June 20, 2019

@SP - whoops! Thanks for the catch. I will change the post.

on June 20, 2019

Lisa - really, not picking on you, but that stalk of rhubarb looks like it's been hanging around since last summer.

on June 20, 2019

This looks awesome. I love your recipes and rhubarb. I was just curious what size ramekins you use?

on June 20, 2019

@Marlene - no problem. I am still working on my photography skills.
@Kandi - I used a 4 inch diameter ramekin - but use whatever size you have. Mine are a little big. Just adjust the cooking time down for smaller ones. Great question!

on June 20, 2019

Congratulation, mix together rhubarb, strawberries, and honey so great bc there are lots of vitamins that humans need to live, so courage for all your inspirations.

on August 7, 2019

Your recipe of rhubarb-strawberry crisp is so amazing and delicious. I will try it soon. Thank you.

on August 7, 2019


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