Strawberry Rhubarb Crisp is quick and easy to make desserts at only 263 calories per serve! Strawberries mix with rhubarb underneath an oatmeal cookie top.
This is the easy way out to make an even better tasting ‘pie’ like recipe than a regular one!
Strawberry Rhubarb Crisp (or Crumble) is one of the easiest, quick to make and best desserts at only 263 calories per serve, when looking for a pie-type of fix without any kneading, chilling or rolling dough! This is my lazy girls version of pie. Sweet and juicy strawberries mixed with tart rhubarb, bubbling in a thick and syrup-like juice underneath a crisp, cookie-like topping. Perfect for any occasion, served warm fresh and hot out of the oven with a scoop of vanilla ice cream or frozen yogurt.
This is me taking advantage of the last of our rhubarb here in Australia, pretending it’s Spring or Summer while hovering around the heat of my oven in my 10°C (50°F) house. Okay, so you guys probably don’t think that’s cold, but my frozen self says otherwise.
While shopping last week and walking past BUNCHES of rhubarb, I told myself I’d make this crisp for you guys later on because there’s plenty of time…….and left it behind. Can I just say, BIG mistake. Like, HUGE. The day I decided to finally make this, NO RHUBARB. Six stores and a tank of petrol later, I finally found it at a farmers market and just about kissed the sales woman……probably the only person she has seen scream jump up and down at the sight of rhubarb. There may have been some hand clapping on my part.
If you’ve never cooked with rhubarb, where have you been? Just kidding. I only started making pies and crisps with it last year, so really, where have I been. Rhubarb is a vegetable similar to celery but is treated like fruit. It’s very tart and sour, and when you add sugar and cook it down, it’s becomes sweet like berries, releasing a beautiful syrup-like juice.
The COOKIE crisp that goes on top is similar to the Blueberry Mango Crisp, and while I was tempted to play around with the recipe and make something different, I didn’t want to mess up an already good thing.
A giant oatmeal cookie on top of soft, sweet-syrup fruit. I don’t know which part is the best part. The fruit or the crisp?! You decide.
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- 500 g | 1 lb strawberries, hulled and quartered (about 3 cups)
- 400 g | 14 oz rhubarb stalks, trimmed and sliced ½-inch thick (about 3 cups)
- ½ cup raw or coconut sugar (or natural granted sweetener that measures 1:1 cup with regular sugar to cut calories)
- 1 tablespoon cornstarch (corn flour)
- 1 teaspoon pure vanilla extract
- ¾ cup rolled oats
- ⅓ cup plain or all purpose flour (light spelt to almond flour are fine to use)
- 2 tablespoons finely shredded coconut
- 2 tablespoons honey
- 3 tablespoons reduced fat butter, melted (or melted coconut oil)
- 1 tablespoon light brown sugar (or coconut sugar)
- pinch of salt
- Preheat oven to 375˚F | 190°C.
- Combine strawberries, rhubarb, sugar (or sweetener), cornstarch (corn flour) and vanilla in a 2-quart 8-inch baking dish. Mix well to evenly coat.
- In a medium-sized bowl, combine the oats, flour (or almond meal), coconut, honey, butter (or oil), sugar and salt together. Mix well.
- Evenly cover the fruit with the oat mixture and bake for 45 minutes, or until the fruit starts to bubble and the crumble is golden and crisp. Serve immediately with ice cream, frozen yogurt, or plain.
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