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Rhubarb Oat Crisp Recipe

Rhubarb Oat Crisp Recipe

WebMD Recipe

You could also use 1 pound of rhubarb and about 3 cups of sliced strawberries to make a rhubarb-strawberry crisp.     

  • 1 cup
    rolled oats
  • 1/4 cup
    whole-wheat flour
  • 1/4 cup
    unbleached white flour
  • 1/4 cup
    brown sugar, packed
  • 1/2 teaspoon
    ground cinnamon
  • 1/8 teaspoon
    ground nutmeg, optional
  • 1/4 teaspoon
  • 1/4 cup
    less-fat margarine, 8 grams fat per tablespoon with plant sterols added like Take Control
  • 1 tablespoon
    fat-free half-and-half
  • 2 pounds, about 6-7 cups
    rhubarb, cut into 1/2-inch pieces
  • 1 teaspoon
    grated orange zest
  • 1/4 cup
    orange juice
  • 2 teaspoons
    vanilla extract
  • 1/3 cup
    granulated sugar
  • 2 tablespoons
  1. Preheat oven to 375 degrees. Coat six 8-ounce ramekins (or an 8 x 8-inch square baking dish) with canola cooking spray and set aside.

  2. Make crumb mixture by adding oats, flours, brown sugar, cinnamon, nutmeg, and salt to medium bowl and whisking together until well blended. Add chilled margarine (in small pieces) and fat-free half and half to the bowl with the oat mixture and use a fork to form a moist crumb mixture; set aside.
  3. In a large bowl, add rhubarb, orange zest, orange juice, and vanilla extract and gently mix together with spoon. Combine the 1/3 cup sugar and the 2 tablespoons cornstarch in a small cup, then sprinkle over the top of the rhubarb mixture and stir. Distribute the fruit mixture evenly between the ramekins (or pour into prepared square baking dish). Top the fruit mixture evenly with the crumb mixture.
  4. Bake until the rhubarb is tender (about 30 minutes for the individual dishes or 40 minutes for the 8 x 8-inch dish). Let cool slightly and serve warm.
Nutritional Information

Makes: 6 servings
  • Calories240
  • Protein5 g
  • Carbohydrates44 g
    • Dietary fiber5 g
  • Fat5 g
    • Saturated fat0.9 g
  • Cholesterol0 mg
  • Sodium184 mg
  • Calories from Fat19%
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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