What makes this rhubarb crisp healthy?

This rhubarb crisp is considered healthy because it uses natural sweeteners like maple syrup instead of refined sugars, incorporates fiber-rich old-fashioned rolled oats, and features nutrient-dense rhubarb. The inclusion of whole wheat flour also adds to its nutritional value compared to traditional recipes.

Can I use frozen rhubarb for this recipe?

Yes, you can absolutely use frozen rhubarb! There's no need to thaw it first. Just add it directly to the bowl with the maple syrup, cornstarch, and vanilla. You might want to add an extra tablespoon of cornstarch to account for the additional moisture from frozen rhubarb, ensuring your crisp isn't too watery.

How do I store leftover healthy rhubarb crisp?

Leftover rhubarb crisp can be stored covered in the refrigerator for up to 3-4 days. For best results, reheat individual portions in the oven or an air fryer to regain some of that delightful crispness in the topping. You can also freeze cooled crisp in an airtight container for up to 3 months.

What other fruits pair well with rhubarb in a crisp?

Rhubarb pairs wonderfully with many fruits! Strawberries are a classic combination, adding sweetness and vibrant color. Blueberries, raspberries, and even sliced apples or peaches can also be mixed in to create delicious variations of this healthy rhubarb crisp.

Healthy Rhubarb Recipes: My Top 1 Favorite Crisp You Must Try!

Description

A delightful and wholesome rhubarb crisp recipe, naturally sweetened with maple syrup and topped with a crispy oat streusel. A perfect balance of sweet and tart, making it one of the best healthy rhubarb recipes for a guilt-free dessert or breakfast.

Ingredients

Scale

5 cups chopped fresh rhubarb (about 1.5 lbs)
1/2 cup maple syrup (adjust to taste)
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 cup old-fashioned rolled oats
1/2 cup whole wheat flour (or almond flour for GF)
1/4 cup light brown sugar, packed
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, diced

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Instructions

Step 1: Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish or a similar-sized oven-safe dish.
Step 2: In a large bowl, combine the chopped rhubarb, maple syrup, cornstarch, and vanilla extract. Toss gently until the rhubarb is evenly coated.
Step 3: Pour the rhubarb mixture into your prepared baking dish, spreading it into an even layer.
Step 4: In a separate medium bowl, combine the old-fashioned rolled oats, whole wheat flour, brown sugar, cinnamon, and salt. Whisk these dry ingredients together well.
Step 5: Add the cold, diced unsalted butter to the oat mixture. Using your fingertips or a pastry blender, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
Step 6: Evenly sprinkle the oat topping over the rhubarb mixture in the baking dish.
Step 7: Place the baking dish on a baking sheet and bake in the preheated oven for 35-45 minutes, or until the topping is golden brown and the rhubarb filling is bubbly and tender. If the topping browns too quickly, loosely tent with foil.
Step 8: Remove from the oven and let the crisp cool for at least 15-20 minutes before serving. This allows the filling to set.

Notes

For a richer flavor, consider adding 1/2 teaspoon of ground cardamom to the rhubarb filling. If using frozen rhubarb, do not thaw it first; simply add it to the bowl with the other filling ingredients and add an extra tablespoon of cornstarch.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Pies, Cobblers & Crisps
Cuisine: American

Nutrition

Serving Size: 1/8 of crisp
Calories: 280 kcal
Sugar: 28g
Sodium: 70mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 48g
Fiber: 5g
Protein: 4g
Cholesterol: 15mg

Healthy Rhubarb Crisp

Description

Ingredients

Instructions

Notes

Nutrition

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