Best 4 Sugar Free Rhubarb Crisp Recipes
Indulge in a symphony of sweet and tart flavors with our sugar-free rhubarb crisp, a delectable dessert that combines the goodness of fresh rhubarb with a crispy oat topping. This guilt-free treat is not only a delight to the taste buds but also a healthier alternative to traditional desserts, featuring a refined sugar-free filling and a wholesome oat crumble.
Our sugar-free rhubarb crisp recipe collection offers a variety of options to cater to different dietary preferences and taste buds. From a classic recipe that highlights the natural flavors of rhubarb to a gluten-free version that accommodates those with gluten sensitivities, and even a vegan variation that caters to plant-based diets, we have something for everyone to enjoy.
Each recipe is carefully crafted to deliver a perfectly balanced combination of flavors and textures. The tangy rhubarb filling, naturally sweetened with alternative sweeteners like stevia or monk fruit, pairs beautifully with the crunchy oat topping, resulting in a delightful contrast that keeps you coming back for more.
Whether you're looking for a guilt-free dessert to satisfy your sweet cravings or a healthier option to serve at your next gathering, our sugar-free rhubarb crisp recipes are sure to impress. So, gather your ingredients, preheat your oven, and embark on a culinary journey that celebrates the goodness of rhubarb while keeping your health in mind.
LOW SUGAR STRAWBERRY RHUBARB CRUNCH
A lot of rhubarb recipes add a large amount of sugar. This keeps the sweetener to a minimum so you can enjoy the tang of the rhubarb! Delicious-- enjoy! Use sugar in place of honey if you like.
Provided by KYRYBRY
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
- Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 38.6 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 4.2 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 64.4 mg, Sugar 24.6 g
EASY RHUBARB CRISP
Growing up in Alaska, we had rhubarb growing out of our ears. This recipe is a great way to use it, and people will devour it.
Provided by Baking Girl
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 1h25m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Mix flour, brown sugar, oats, butter, and cinnamon together in a bowl until crumbly. Press 1/2 of the oat mixture into the bottom of prepared baking dish. Sprinkle rhubarb over oat mixture.
- Combine white sugar, water, cornstarch, and vanilla extract in a saucepan over medium heat; cook and stir until thick and clear, about 5 minutes. Pour sugar mixture over rhubarb. Sprinkle remaining oat mixture over rhubarb.
- Bake in the preheated oven until crisp is lightly brown and bubbling, about 1 hour.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 59.2 g, Cholesterol 24.4 mg, Fat 9.8 g, Fiber 2 g, Protein 2.7 g, SaturatedFat 5.9 g, Sodium 75 mg, Sugar 42 g
RHUBARB CRISP
When you think of rhubarb you probably think of strawberry-rhubarb pie, a quintessential spring dessert, especially if it's made by someone who makes good pies. I usually manage around one pie crust annually, so I need alternatives. Thus, when the spring's first rhubarb shows up, I adjust the execution and produce a crisp. If rhubarb is young and fresh, you can trim it in seconds. If it has fibrous outer strings, peel them off as you would those of celery. Toss the rhubarb with orange or lemon juice and zest, and only a little sugar. (You can also substitute strawberries for some of the rhubarb if you want the classic combination.) Blend the ingredients for the crisp topping in a food processor, crumble the topping over the rhubarb mixture, and bake - it is nearly effortless and as good or better than a pie.
Provided by Mark Bittman
Categories easy, dessert
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375 degrees. Grease an 8- or 9-inch square baking or gratin dish with a little butter. Toss rhubarb with white sugar, orange or lemon juice and zest, and spread in baking dish.
- Put the 6 tablespoons butter in a food processor along with brown sugar, flour, cinnamon and salt, and pulse for about 20 or 30 seconds, until it looks like small peas and just begins to clump together. Add oats and pecans and pulse just a few times to combine.
- Crumble the topping over rhubarb and bake until golden and beginning to brown, 45 to 50 minutes.
Nutrition Facts : @context http, Calories 276, UnsaturatedFat 7 grams, Carbohydrate 37 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 6 grams, Sodium 48 milligrams, Sugar 22 grams, TransFat 0 grams
SUGAR-FREE RHUBARB CRISP
Number Of Ingredients 7
Steps:
- In a Dutch oven, combine rhubarb, 1 cup Splenda® and water. In a medium bowl, combine flour, cinnamon, salt, and butter. Mix by hand until crumbly. Bake at 350°F for about 1 hour until bubbly.
Nutrition Facts : Nutritional Facts Serves
Tips:
- Choose the right rhubarb: Look for firm, deep-red stalks with minimal blemishes. Avoid stalks that are green or have soft spots.
- Prepare the rhubarb properly: Wash the rhubarb thoroughly and cut it into 1-inch pieces. If the rhubarb is particularly tart, you can sprinkle it with a little sugar and let it sit for 15 minutes before adding it to the crisp.
- Use a variety of sweeteners: This recipe uses a combination of erythritol and stevia, but you can use any sugar-free sweetener you like. Just be sure to adjust the amount to taste.
- Don't overcook the crisp: The topping should be golden brown and the rhubarb should be tender but still hold its shape.
- Serve the crisp warm or cold: This crisp is delicious served warm with a scoop of vanilla ice cream or whipped cream. It can also be served cold, making it a great option for a summer dessert.
Conclusion:
This sugar-free rhubarb crisp is a delicious and healthy dessert that is perfect for any occasion. The combination of tart rhubarb and sweet, crunchy topping is sure to please everyone at the table. And because it's made with sugar-free sweeteners, it's a guilt-free indulgence that you can enjoy without worry.
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