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Friday Foodie: Strawberry Rhubarb Crisp – Low Sugar, Gluten Free

Category : Healthy Eating

Low Sugar and Gluten Free

Rhubarb and Strawberry Crisp


Thank my Mom and her oversized rhubarb plant for inspiring me to find this recipe!  Although our family loves a strawberry
rhubarb pie, crusts are pretty much flour and fat.  Crusts also take time and talent to make well (which is the real reason I opt for a crisp).   This recipe cuts the sugar way back, and uses oatmeal instead of flour to make it a gluten free option for those requiring a diet free of gluten.  The original recipe was found at all recipes and I incorporated the wisdom of the many reviewers.
  • 4c rhubarb cut into 1/2 inch pieces
  • 2c sliced strawberries
  • 1T honey or sugar
  • 2T cornstarch
  • 1c oatmeal (old fashioned if you have it)
  • 1/2c brown sugar
  • 1/4c softened butter or favorite margarine
  • 1t cinnamon

Sliced Rhubarb and Strawberries

Preheat the oven to 350 degrees.  In a mixing bowl, combine the rhubarb, strawberries, honey and cornstarch.  Pour this into a greased 8×10 pan.  In the same bowl, mix the oatmeal, brown sugar, butter and cinnamon until crumbly.  Spread over the strawberries and rhubarb mixture and pop in the oven for 40 minutes.

Warning:  Depending on your rhubarb, this is a very tart recipe but your taste will quickly adapt.  Sprinkling a bit of sugar over the top or serving over ice cream may be needed for younger palates.

Calories per for a generous 1/6th of the pan: 240 calories and 9g fat.  Note that each serving includes a full cup of fruit! Post a comment if you have an improvement or can reduce the calories and/or fat of this dessert!