The perfect ending to a meal is a homemade warm fruit crisp topped with a dollop of whipped cream. Spring rhubarb and strawberries are the perfect combination of sweet and tart and work so well together for this comforting dessert.
So many of you are asking me for rhubarb recipes, so I picked this from the archives and brought it to the top for your convenience. It's a favorite of mine and perfect for this time of year!
Since making Strawberry Rhubarb Compote a few weeks back I've been craving some type of Strawberry Rhubarb cobbler or crisp and the latter won. I can't pass up rhubarb whenever I see it in the farmer's market and lately it's been showing up more frequently in my local supermarket.
I've yet to figure out how to make the perfect low fat whipped cream from scratch, but I found this all natural whipped topping at my organic market called truwhip, with no high fructose corn syrup, no hydrogenated oil, and it's delicious! Their website has a store finder to locate it at a store near you.
If whipped cream is not your thing, I also LOVE eating this with a scoop of frozen yogurt, yum!!
Strawberry Rhubarb Crisp
Skinnytaste.com
Servings: 8 • Serving Size: 1/8th • Old Points: 4 pts • Points+: 6
Calories: 219.1 • Fat: 7 g • Protein: 3 g • Carb: 38.4 g • Fiber: 3.8 g • Sugar: 23.9 g
Sodium 2.8 mg
Calories: 219.1 • Fat: 7 g • Protein: 3 g • Carb: 38.4 g • Fiber: 3.8 g • Sugar: 23.9 g
Sodium 2.8 mg
Ingredients:
For the filling:
- 1 lb strawberries, hulled and quartered
- 1 lb rhubarb stalks (about 5 or 6) cut into 1 inch pieces
- 1/2 orange, zested and juiced
- 1 tbsp cornstarch
- 1/4 cup agave nectar or honey
For the Topping:
- 1 cup Quaker quick oats
- 1/2 cup 100% white whole wheat flour
- 1/2 cup light brown sugar, not packed
- 1/2 tsp cinnamon
- 1/4 cup butter, melted
Directions:
Heat oven to 375 degrees. Combine strawberries and rhubarb in an oven safe dish.
Add agave nectar (or honey)...
Then orange juice and orange zest; sprinkle with cornstarch and toss until fruit is well coated.
Mix remaining ingredients for the topping in a medium bowl then spread over fruit.
Bake until topping is golden brown and fruit is bubbling, about 40 minutes.
Serve with a scoop of fat free frozen yogurt or a dallop of whipped cream and enjoy!!
Thank you! I'm picking rhubarb today and was about to splurge on a sinful sour cream rhubarb pie, but you saved me. This sounds so yummy!
ReplyDeleteOh boy, glad I could help!! I'm thinking muffins next!!
ReplyDeleteOoh, muffins sound excellent! I can't wait.
DeleteEagerly awaiting the muffin recipe!! Love Rhubarb!
DeleteOh how I wish I would find rhubarb in my local fruit stands!! They must not be very prevalent here in the south! (FL!) This recipe sounds wonderful!
ReplyDeleteI have found fresh rhubarb at Publix in the produce dept. I'm in Tampa. Good luck!
DeleteI've been wanting to try rhubarb, and this sounds like the perfect introduction for me and my husband!
ReplyDeleteKelly you leave out the rhubarb and use 2 lbs of strawberries instead :)
ReplyDeletemy vegan friends make a delicious pear cream made out of pears and cashew nuts.....its really nice as well!!! you could try it....I don't have the exact recipe but Im sure there is one online
ReplyDeletemele, australia
falalamele.blogspot.com
Falala - Interesting!!! I bought one made of almonds but it wasn't very good, but maybe homemade!
ReplyDeleteMuffins? Oh, yes please! In the meantime, I'll have to try this. We did a mixed berry crisp this weekend with your Blueberry Peach Crisp recipe. It was a hit! This looks like the same, so I'll be trying it for sure!!
ReplyDeleteoh how gorgeous, dont you just love the color!
ReplyDeleteMmm this looks lovely!
ReplyDeleteThis looks SO delicious!
ReplyDeleteHow do you figure out what is 1/8 for the point value. Can you tell us in a cup serving?
ReplyDeleteI have been looking for a strawberry/rhubarb recipe! Thanks for this one!
ReplyDeleteWe have rhubarb in our garden up to our knees! Can't wait to enjoy this treat.
ReplyDeleteI don't have a cup size because it's hard to measure in cups after but I did weigh it and it came to 5 oz (wt) per serving.
ReplyDeleteA great idea is also to divide this between 8 ramekins and bake in their for easier portion size. I usually make this in a pie dish which is easier to eyeball 8 servings.
Oh Gina this is going to be great Rhubard is just starting to grow here... might have to pick some early to try this...thanks for posting
ReplyDeleteThat looks fantastically gorgeous! I was never a rhubarb fan, but recently I've started to enjoy it. Thanks for sharing this.
ReplyDeletedo you think frozen rhubarb would work ok for this recipe?
ReplyDeleteI might have to buy some rhubarb this weekend at the greenmarket... this looks delicious!
ReplyDeleteI am so excited. My grandma always says only cut rhubarb on months without an R (May, June, July, August)
ReplyDeleteI love crisps with any fruit, but strawberry and rhubarb might be one of my favorites!
ReplyDeleteLaurie, go for it!
ReplyDeleteI think frozen would work jus fine!
Anonymous - I love grandma's advice about the R's!
Tessa, mine too :)
Oh my - this looks awesome. How I love the combo of rhubarb & strawberries. Your photos are mouth-watering!
ReplyDeleteI love the recipe but too bad rhubarb is hard to come by here... possible to replace with something else?
ReplyDeleteYes, use 2 lbs of strawberries instead and make a strawberry crisp. Or use 1 lb strawberries, 1 lb blackberries. Or even blueberries.
ReplyDeleteGina - could this be a "make ahead" dish. Assemble the filling and then leave in the fridge until ready to bake with the topping?
ReplyDeleteHaven't tried rhubarb combined with any fruit yet. Where am I living?lol!well there's no harm in trying.Just got to find that whip cream you are recommending.
ReplyDeleteNever had this before , and it looks amazing!
ReplyDeleteMade this last night.AMAZING
ReplyDeleteOMG, that looks yummy! We have been devouring our strawberries lately. With them being so sweet and on sale, they are our go to treat of choice. I definitely need to give this recipe a try.
ReplyDeleteI am stopping by from That Bald Chick's blog!
Wow those look so good!! I actually made a similar recipe recently but put halved the fat and added apple butter and flaxseed meal to the topping. Turned out great and you couldn't tell at all!
ReplyDeleteThis looks to die for! My family and I were talking about strawberry rubarb pie the day before you posted this recipe- I've been craving it! SO excited to try this recipe! Thanks!!!
ReplyDeleteThank you thank you thank you! I made this last night, and everyone in my family loved it (ages ranging 20 months to 33 years)!! I had forgotten to buy an orange, so I used a lemon (oopps!!) but it still turned out fabulous. Every recipe I've tried has been amazing! Thank you once again!!
ReplyDeleteAnonymous- absolutely!
ReplyDeleteMichelle- I love the bald chicks blog, I'm a new follower!
Tiffany- awesome!
OMG: that looks terrific! Our rhubarb will be ready in a couple of weeks. Can't wait!
ReplyDeleteI made this last night. It was absolutely delicious!!
ReplyDeleteWhat size of dish did you use to do have it be 8 servings?
ReplyDeleteI made this tonight and it was delicious!! In fact, everything I have tried from your site has turned out great - Thank You Gina!! I gave up on WW, but I found you so it worked out!
ReplyDeleteWe had a BBQ last night and I was wondering what to have for dessert. I remembered seeing this and ran to the store for the ingredients. Everyone loved it!
ReplyDeleteMade this today and it was delicious. Not too sweet and not too tart. I go to the WW meetings at work and each week I try to share some of your recipes. Everyone is excited when they get them.
ReplyDeleteThanks so much Gina.
Made this over the weekend and we loved it! Thanks for the great recipe.
ReplyDeleteGina, any substitute for corn starch? Could I use a bit of flour instead?
ReplyDeleteKelly- You could use arrowroot in place of cornstarch. I don't think flour would be good.
ReplyDeleteI doubled the recipe and found the orange zest was way too much, couldn't taste anything else. I would make this again but use no more than 1 T of zest.
ReplyDeleteAhhh, this was AWESOME. Made it tonight and followed the recipe exactly. I thought the orange juice and zest really enhanced the flavor of the rhubarb and strawberries. Soooo delicious!
ReplyDeleteSo glad you enjoyed it Ali!
ReplyDeleteNooooo!!! I JUST made a rhubarb crisp (full fate version) for Mother's Day and should have checked here first!! Oh well, next time!
ReplyDeleteI've never had rhubarb before but, I've been wanting to try it. This seems like a perfect place to start! That crisp looks amazing! The fact that its healthier makes it even more tempting! Yumm!
ReplyDeleteLove strawberries.. Never had rhubarb though.. Looks like I may have to try and find though.. Thanks..
ReplyDeleteHello Gina--looks so yummy !! have you made this with other fruits ( apples.peaches.pears...etc ) in the Fall or Winter when fresh strawberries and rhubarb are not available ?? if so did you have to adjust cooking times ??thanks
ReplyDeleteI love Strawberry Rhubarb Crisp! My Mother-in-law has a recipe for Rhubarb Crisp, so I started substituting half of the rhubarb for strawberries. Your recipe will be a delight to try. Never thought of adding orange zest & juice. yum!
ReplyDeletePS- My in-laws moved out of state a few years ago, and I inherited the rhubarb plants from their garden!!! So I have rhubarb every year!!!! Thanks
I'm definitely going to make this later this week when my mom comes down to visit... This way I'll be able to celebrate Mother's day with her. Thanks for the gorgeous recipe!
ReplyDeleteI made this last week with rhubarb from our CSA box. When I got the rhubarb, I searched your site first to see if you had a healthy, yummy version of strawberry rhubarb crisp, and you did! It was delicious! I'm glad you moved it to the front page for rhubarb season.
ReplyDeleteOh my!!! This was the first recipe that I've tried from your site and ...oh my!!! This was a truly awesome surprise to my taste buds. My girls and I just made it and as a family we'd never had rhubarb. I actually had to call around to a couple of stores before my husband left to make sure we could get and we could!! So we were skeptically saying "if it doesn't taste good we wont ever make it again. LOL This is so delicious and is now officially added to my repertoire of dessert recipes. Thank you Gina and to Kris for recommending skinnytaste.
ReplyDeleteYUM! I have always wanted to try to make some healthy variation of this, so you saved me some time! Now I just need to make it gluten-free. I think I have a new homework assignment! :) Homework was never so tasty and fun!
ReplyDeletedeelivingfree.blogspot.com
Gina Coconut Whipped Cream may interest you as an alternative to whipping cream. I`ve never tried it, but came across it today on pinterest. http://nuttykitchen.com/2010/06/01/coconut-whipped-cream/
ReplyDeleteThanks!
ReplyDeleteWhat a great ending to our Mothers Day meal today! My mom and I (and everyone else) really enjoyed it. It was my first time with rhubarb, and I was pleasantly surprised. Thanks for being a special part of our day. And Happy Mothers Day to you!!
ReplyDeleteMmmm! Thanks for the refresher!
ReplyDeleteThanks a lot for posting such an interesting article. The Strawberry Crisp Recipe was just very delicious looking. I think that I will have to try making it out at home during a week end.
ReplyDeleteRhubarb is so easy to grow... why not grow some of your own and then you won't have to search for it?
ReplyDeleteI have this in my oven now. It smells positively divine in my kitchen. Can't wait to try it. Thank you for all your recipes.
ReplyDeleteYour strawberry rhubarb crisp was delicious. Hubby gave it 100 thumbs up.
DeleteWould it still work if I used steel cut oats not quick oats...maybe if I like cooked them beforehand? What to do
ReplyDeleteOff to "steal" some rhubarb from my parents house right now!
ReplyDeleteIs the honey added to sweeten the dessert? Do you think splenda would work just as well?
ReplyDeletefyi: This is still just as good if you omit the flour from the topping. That's pretty much exactly how I make my homemade (and gluten free) cobblers.
ReplyDeleteI didn't have an orange so I added a little water with the agave and cornstarch. It is Unbelievable and I imagine it's even better with the orange zest and juice! Thank you, Gina! LOVE this...it's disappearing as it cools on the stove!
ReplyDeleteI love rhubarb and this recipe looks like a good way to use it.
ReplyDeleteI love strawberry with rhubarb & your cute polka dot napkin!
ReplyDeleteI made these the other night, I hadn't had fresh rhubarb since i was a kid and it grew wild in our yard, i forgot how sour it is but with this recipe and the blend of all these wonderful ingredients it was wonderful!!! I used the Amber agave nectar, such a nice taste....and it's great warm out of the oven or cold the next day! thanks for this one..........
ReplyDeleteI just took mine out, and the taste nibbles were delicious! I don't have any whipped cream atm so I used a little bit of sweet coffee creamer. I substituted sunflower oil spray for the butter (about two long passes over the mix), used a tsp of lime juice that I had on hand instead of orange, and used wheat flour. I think that is what brought me down to 5p+.
ReplyDeleteNext time I will use smaller rhubarb pieces. Also, to me the honey tastes "necessary" but I might try to make it, as suggested above, without flour.
Finally, to the person who asked about why people aren't growing rhubarb, plenty of people are in apartments or condos w/o land! Plus for those that have land, it takes a long time to mature.
My husband and I went to our local farmer's market and bought rhubarb today; he wanted me to make him a pie, but I found this healthy treat and it was a huge hit!!!!! I used Splenda Brown Sugar and it tasted great. Thank you for this recipe!
ReplyDeleteSUCH a great recipe!! This will be new 'go to' for strawberry rhubarb crisp. I even shared it on my blog today: http://www.vixenmade.com/2012/06/healthier-strawberry-rhubarb-crisp.html
ReplyDeleteIt was delicious!
This was SO delicious! I made it last night to take over to a dinner party we were attending and everyone loved it....thanks for the great recipe! I reblogged about it myself too!
ReplyDeleteNot sure why I never thought to make a crisp out of rhubarb. Tried this tonight and love it! I used low fat margarine in place of butter and it worked just as great. I also subbed orange juice for lemon juice, but that's only because I had that in my pantry. Thanks for the recipe!
ReplyDeleteI made this in May with strawberries and rhubarb and, of course, loved it. Now I had apricots and blueberries in the house so I made the same thing, just with these two fruits instead. Results were outstanding! Thank you so much for sharing this method of making a guilt-free crisp. It's so freakin' delicious! :)
ReplyDeleteI have a huge container of super fresh blackberries. Think this would work with that as well? I'm not sure, but what about mixing peaches and blackberries?
ReplyDelete