Sugar-Free Rhubarb Crisp
A tangy, sugar-free rhubarb crisp boasting a crunchy oat topping, perfect for those seeking a healthy dessert option with bold flavors and a satisfying texture.
Ingredients
Instructions
- Mix rhubarb, water, cinnamon, 1/4 cup flour, and 24 packages of Equal in a bowl.
- Pour the rhubarb mixture into a 13 x 9-inch baking pan.
- In a separate bowl, combine 1 cup flour, oatmeal, 24 packages of Equal, and oleo (margarine or butter).
- Spread the topping evenly over the rhubarb mixture in the pan.
- Bake at 350°F (175°C) for 35 minutes until golden brown and bubbly.
Tips & Substitutions
To enhance the flavor of your rhubarb crisp, consider adding a splash of vanilla extract or a handful of fresh berries to the rhubarb mixture. If you don’t have Equal, you can substitute with another sugar alternative that measures cup-for-cup, or use honey or maple syrup, adjusting the liquid in the recipe accordingly. For a gluten-free version, replace the flour with a gluten-free blend.
Serving Suggestions
Serve your sugar-free rhubarb crisp warm, topped with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs beautifully with American recipes, making it a fantastic dessert after a hearty meal. For a lighter option, consider serving it with a side of fresh berries or a simple fruit salad.
Storage & Reheating
Store any leftover rhubarb crisp in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for 30-60 seconds or until warmed through. You can also reheat in the oven at 350°F for about 10 minutes to restore the crispiness of the topping.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar-Free Rhubarb Crisp contains roughly 456 calories, with 11g protein, 92g carbohydrates, and 5g fat. It is an excellent source of iron (49% of the Daily Value) and protein (23% of the Daily Value), and a good source of dietary fiber and vitamin A. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb! Just ensure to thaw it thoroughly and drain any excess liquid before mixing it with the other ingredients. This will help maintain the desired consistency of the crisp.
Is this recipe suitable for vegans?
To make this rhubarb crisp vegan, substitute the butter or margarine with a plant-based alternative. Additionally, ensure that your sweeteners and other ingredients are vegan-friendly, which most sugar substitutes are.
Can I add other fruits to the rhubarb crisp?
Absolutely! You can mix in fruits like strawberries or raspberries for added sweetness and flavor. Just be mindful of the sweetness level and adjust the Equal packets if necessary to balance the tartness from the rhubarb.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).