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GOOD READ: A Vegetable You Gotta Try

54   May 31, 2012   ‹ Older     Newer ›

Light Rhubarb Strawberry Crisp

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?

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, 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.

Other posts you might like:

Roasted Rhubarb RecipeGet Your Spring On With This Vegetable

Last year, Snack Girl featured one of her FAVORITE Spring vegetables and no one read my post. No, I won't give up.... read more

RhubarbTry Rhubarb - In Season Now and Super Yummy

The best place to find healthy eating inspiration is your local produce source. And if you pay attention, you will see that there are vegetables and fruits that arrive at different times of year.... read more




First 20 Comments: [ see all 54 ]

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

Nadine 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!

Jennifer @ Peanut Butter and Peppers 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.

Beth B 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.

CaroG87 on May 31, 2012

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

Melissa2 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.

noreen 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.

Colleen 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. ;-)

Carrie @ Season It Already! 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!

Melissa2 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 :-)

JaneG 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!

Rhonda 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)

Jamie on May 31, 2012

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

Shannon 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!

Laura 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!

Kim 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.

Kim 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.

Susan 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-bundt-cake.html (make sure you cook it for about 1 hr 30 mins)

Michelle 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.

jan 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!

Jennifer on May 31, 2012

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Welcome! I’m Lisa. I write about simple snacks, healthy recipes, and products that help me WIN my battle with donuts!

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