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.
- 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
- 6 tablespoons salted butter (melted)
- 1/4 cup water
- 1 teaspoon molasses
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).
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.
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