Its been officially spring for 2 months and 10 days. Spring means lots of things but one of the things I most look forward to is Gardening. This year in my garden I FINALLY have rhubarb to harvest and was able to pick some for the first time this week!
I love rhubarb but it seems like most recipes have some much sugar in them so last year I went in search of a low-sugar rhubarb crisp recipe and found this low-sugar Strawberry-Rhubarb Crisp at allrecipes.com. This recipe is great because it uses the natural sweetness of the strawberries to offset the tart of the rhubarb. I tweaked the recipe a little bit and came up with the following, talk about a simple recipe:
Low Sugar Strawberry Rhubarb Crisp:
- 4 cups chopped fresh rhubarb
- 1 pint strawberries, hulled and sliced (use an egg slicer to speed up the slicing)
- 2 tablespoons honey (more for a sweeter crisp)
- 2 tablespoons corn starch
- 1 cup rolled oats
- 1/2 cup packed brown sugar
- 1/4 cup butter, melted
1. Preheat the oven to 350°F
2. In a medium bowl, mix together rhubarb, strawberries, honey, and corn starch. Transfer to a 9×9 baking dish. (tip: I just mixed it right in the baking dish and tossed it with clean hands)
3. In a medium bowl, stir together rolled oats, brown sugar and melted butter. Mix together until completely combined.
4. Bake for 40-45 minutes in the preheated oven, until rhubarb is tender and the topping is toasted.
I think this is best served warm with vanilla ice cream. If you are going for the low-sugar theme serve with low-sugar ice cream, which is really good and my hubby doesn’t even know its low sugar.
I love rhubarb, so check back for some more delicious rhubarb recipes this summer! Do you have a favorite recipe you would like to share?