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This Rhubarb Crisp is one of our favorite ways to enjoy rhubarb! It’s so quick and easy to throw together and the whole family loves it. Company will too! I’ve included many topping ideas in the recipe below.
THM XO, sugar free, allergy friendly (see recipe card notes section below)
Fruit Crisps – easy + cheap
I love a good fruit or berry crisp. It’s something my mom made a lot when I was growing up, and it’s a super easy dessert to throw together. I like that fruit crisps don’t rely on a bunch of alternative flours which can be hard to get used to. Oats and oat flour (ground up oats) are all the “flours” you need in this rhubarb crisp topping! Talk about cheap!
TIP: I make my own oat flour by grinding quick oats to a flour consistency in my Vitamix blender (a coffee grinder works too).
Making crisps without sugar
It can be hard to make a crisp that’s just like the real deal without using sugar. Since sugar acts as a wet ingredient, it promotes that caramelized gooey bottom as well as a crunchy topping that sticks together. This recipe is as close as I’ve been able to get, and since we usually eat it with milk or ice cream anyway, it goes down just fine. The chia seeds work great to soak up some of the juice in the bottom layer without getting slimy (like glucomannan or xanthan gum can). A little bit of water serves to add some chew to the topping without turning it into a baked oatmeal.
THM Crossovers have a place
I have yet to make an enjoyable crisp recipe that wasn’t a THM Crossover, hence the combination of oats and butter in this recipe. Crossovers are just fine for occasional treats, those at goal weight, and people with higher metabolic needs like pregnant/nursing mamas. hungry husbands, and growing children.
Using other fruits
I have not tried other berries/fruits in this particular recipe yet, but I probably will in the future and if you try something other than rhubarb, please let me know in the comments below! (I would keep using the cup of mashed berries along with another fruit to add that “juice” factor since there’s no sugar in this recipe.)
Check out my other rhubarb recipes!
- CLICK HERE for all of my rhubarb recipes!
- Rhubarb Custard Bars
- Rhubarb Cheesecake Delight
- Rhubarb Cheesecake Crumble Dessert
Rhubarb Crisp
- Total Time: 55 minutes
- Yield: 9 servings
Description
This Rhubarb Crisp is one of our favorite ways to enjoy rhubarb! It’s so quick and easy to throw together and the whole family loves it. Company will too! I’ve included many topping ideas below. THM XO, sugar free, allergy friendly (see notes section below)
I have yet to make an enjoyable crisp recipe that wasn’t a THM Crossover, hence the combination of oats and butter in this recipe. Crossovers are just fine for occasional treats, those at goal weight, and people with higher metabolic needs like pregnant/nursing mamas. hungry husbands, and growing children.
NOTE: a lot of people like more sweetener than I do, so feel free to add more to taste.
Ingredients
BOTTOM
- 4 cups (488g) chopped rhubarb (thawed if frozen, include the juice)
- 1 cup (250g) mashed strawberries or red raspberries
- 1/4 cup THM Super Sweet Blend (or more, to taste)
- 1 tablespoon chia seeds
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
TOPPING
- 1 1/2 cups quick oats
- 1/2 cup oat flour
- 1 tablespoon THM Super Sweet Blend
- 1 teaspoon cinnamon
- 6 tablespoons salted butter (melted)
- 1/4 cup water
- 1 teaspoon molasses
Instructions
Mix the “bottom” ingredients together and spread into an 8″ x 8″ glass baking pan.
Whisk the oats, oat flour, sweetener, and cinnamon together for the topping.
Melt the butter and whisk in the water and molasses.
Add the wet ingredients to the dry ingredients and stir to combine. (Don’t laugh, but a meat fork works great for this.)
Spread the topping over the rhubarb layer evenly.
Bake at 350* F for 40 minutes or until the rhubarb is soft and the topping is golden brown.
SERVING: a crisp is meant to be topped with something! Try sugar free vanilla ice cream, unsweetened almond milk, half and half, stevia-sweetened vanilla Greek yogurt, or Reddi-wip. We most often use dairy milk – what my husband grew up with (not necessarily THM, at least not if you want to lose weight).
Notes
This amount of sweetener leaves this dessert on the tart side, which is how I like my rhubarb! Feel free to add more sweetener if desired. If you don’t have THM Super Sweet Blend, use your favorite low glycemic sweetener to taste.
Oat flour is simply dry oats (quick or old fashioned) ground up to a flour consistency in a high powered blender or coffee grinder.
Molasses is allowed on the THM plan in amounts up to 1/4 teaspoon per serving for a “brown sugar” flavor.
ALLERGY INFO: gluten free (use gluten free oats and oat flour), egg free, dairy free (use coconut oil + a pinch of salt in place of the butter), nut free. Allergy info does not include serving/topping options.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Bake
- Cuisine: THM XO, sugar free, gluten free
Keywords: thm rhubarb recipe, trim healthy mama, sugar free rhubarb dessert, gluten free rhubarb dessert, egg free, dairy free, nut free
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