to find more of my favorite gluten free baking products!
I also used gluten free quick cooking oats. While oats are naturally gluten free, not all oats are certified to be gluten free as a result of cross-contamination difficulties either in the growing fields, during shipping or while being processed.
Making low sugar rhubarb crisp
Rhubarb can be bitter, which is the reason why it’s paired with sweet fruits like strawberries. And that’s why rhubarb recipes feature oodles of sugar.
Attempting to cut back on the sugar, I added some pineapple. I just did it for fun because I had leftover lemon from making pancakes that morning.
My kids allegedly hate pineapple, so as soon as they raved how good the rhubarb crisp was, I’m told them it had pineapple in it. They were shocked!
Honestly, what kind of child hates pineapple?
I also used natural, no calorie Swerve Sweetener and molasses in the crisp rather than brown sugar.
However, you can use powered monk fruit sweetener instead of the Swerve. Or attempt Splenda Brown Sugar Blend instead of both. All are excellent products.
Making a dairy free strawberry rhubarb crisp recipe
To create the Strawberry Rhubarb Crisp dairy free, I used a dairy free or vegan buttery spread like Earth Balance.
Finally, you must serve the crisp warm with a scoop of vanilla ice cream. It elevates the dessert to the sublime. Serve it with a spoonful of your favorite coconut or soy vanilla frozen”ice cream.”
Rhubarb Crisp with Strawberries
- 2 pounds rhubarb stalks, sliced into 1/2 inch pieces
- 1/3 cup crushed pineapple
- 1 1/4 cups Swerve Sweetener, divided
- 1 pound strawberries, hulled, quartered and cut into 1/2 inch bits
- 3 tbsp cornstarch or rice starch
- 2 tsp lemon juice
- 2 teaspoons gluten free pure vanilla extract
- 1/2 cup buttery spread, softened
- 1 1/4 cups Swerve Sweetener
- 1/4 cup unsulfured molasses
- 1 1/2 cups all-purpose gluten free flour
- 1 1/4 cups quick-cooking gluten free oats
- 3 tbsp canola oil
- 1 1/2 tsp cinnamon
- 1/2 teaspoon nutmeg
- 1/2 tsp salt
- Preheat the oven to 375 degrees F.
- In a bowl, toss the rhubarb and pineapple with 3/4 cup of the Swerve Sweetener.
- In a larger bowl, toss the strawberries with the rest 1/2 Swerve Sweetener. Let stand for 10 minutes, stirring occasionally.
- With a slotted spoon, transfer the rhubarb and pineapple to the skillet. Discard any juice.
- Add the cornstarch (or rice starch), lemon juice and vanilla into the fruit and stir well.
- Combine topping ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling. Do not pat down, but let sew rest loosely over fruit layer.
- Bake for 30 minutes. Reduce the oven temperature to 325 degrees F and continue baking for 30 minutes longer or until the fruit filling is bubbling and the topping is nicely browned.
- Remove from oven and allow the crisp rest for 15 minutes before serving. Serve with vanilla ice cream.
Prep Time: 30 Minutes
Cook Time: 1 Hour
Total Time: 1 Hour 30 Minutes
Servings: Serves 8 to 10
- Serving size: 1/8 to 1/10 of recipe
Originally published on May 12, 2014. Updated with new pictures and information.