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Photo: Sara Haas
Active Time:25 minsTotal Time:1 hr 10 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:1 hr 10 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:1 hr 10 mins
Total Time:
1 hr 10 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Jump to recipe
Here’s how we made this recipe diabetes-friendly
Along with the fruit itself, oats in the topping boost fiber.Fiber has been associated with many amazing health benefitsincluding aiding in weight loss and lowering your risk for heart disease.
The2020-2025 Dietary Guidelines for Americansrecommendslimiting calories from added sugarsto less than 10% of daily calories. (That’s 12 teaspoons or 48 grams of sugar if following a 2,000-calorie-per-day diet.) TheAmerican Heart Associationrecommends even less, with women consuming no more than 24 grams and men less than 36 grams of added sugar per day (that’s 6 teaspoons for women and 9 teaspoons for men). Many crisps are packed with sugar, overwhelming the flavor of the fruit into one-dimensional sweetness. With this recipe, sweet-tart rhubarb is paired with a double layer of spicy ginger for flavor, and the natural sweetness of strawberries is enhanced with floral, aromatic orange zest. These additions amp up the natural flavors and lessen the need for sugar.
Tips from the EatingWell Test Kitchen
Can I make a gluten-free crisp?
Yes! Make certain to use gluten-free rolled oats (oats themselves are gluten-free, but often are processed on shared equipment with ingredients that are not) as well as a gluten-free all-purpose flour blend for the topping.
Can this be baked in individual ramekins instead of one large baking dish?
To make into individual ramekins: Prepare the fruit and oat mixtures in separate bowls. Divide the fruit mixture evenly between 6 (6-ounce) ovenproof ramekins or custard cups. Divide the topping over the fruit. Bake until the fruit is bubbly around the edges and the topping has browned, about 25 minutes. Let cool on a wire rack for 5 minutes before serving. Serve warm. The crisp is best prepared that day, but a day-old crisp for breakfast is good, too!
Can I make the Low-Sugar Strawberry Rhubarb Crisp ahead of time?
The fruit mixture may be made ahead and stored in a sealable container in the refrigerator. Additionally, the fruit may be assembled in the baking dish or ramekins and tightly wrapped in plastic and stored in the refrigerator. The crisp mixture may be made ahead and stored in a separate sealable container in the refrigerator. It will harden and solidify; simply break it up a bit with a fork. Before baking, allow the fruit mixture to come to room temperature. (Give the fruit a stir if there are accumulated juices; it will depend on the ripeness of the fruit.) Stir the chilled oat topping with a fork and divide over the prepared baking dish(es). Proceed with baking instructions, 25 minutes for ramekins and 35 minutes for a baking dish.
Can I use a different fruit combo?
The whole concept of a crisp is based on ease and simplicity. Nearly any fruit except citrus and melon will work, including stone fruit such as peaches, apricots and plums; all berries; and pome fruits (aka seeded fruits such as apples and pears; know that harder fruits like apples and pears may need a longer cooking time.) For this flavor combination, fruits that would especially benefit from the orange-ginger pairing include plum, peach and cherry.
Cook Mode(Keep screen awake)Ingredients3cupschopped freshorfrozen, thawed and drained rhubarb (about 12 ounces)2cupssliced strawberries (about 12 ounces)3tablespoonsgranulated sugar, divided2tablespoonscornstarchZest of 1 orange1teaspoonvanilla extract1teaspoonfinely chopped ginger¼teaspoonfine salt, divided1cuprolled oats¼cupwhite whole-wheat, whole-wheat pastry, all-purposeorall-purpose gluten-free flour4teaspoonsunsalted butterorvegan butter, melted2tablespoonsplus 2 teaspoons canola oilorother mild-flavored oil such grapeseedorsafflower1teaspoonground ginger
Cook Mode(Keep screen awake)
Ingredients
3cupschopped freshorfrozen, thawed and drained rhubarb (about 12 ounces)
2cupssliced strawberries (about 12 ounces)
3tablespoonsgranulated sugar, divided
2tablespoonscornstarch
Zest of 1 orange
1teaspoonvanilla extract
1teaspoonfinely chopped ginger
¼teaspoonfine salt, divided
1cuprolled oats
¼cupwhite whole-wheat, whole-wheat pastry, all-purposeorall-purpose gluten-free flour
4teaspoonsunsalted butterorvegan butter, melted
2tablespoonsplus 2 teaspoons canola oilorother mild-flavored oil such grapeseedorsafflower
1teaspoonground ginger
DirectionsPreheat oven to 350°F. Combine rhubarb, strawberries, 2 tablespoons sugar, cornstarch, orange zest, vanilla, chopped ginger and 1/8 teaspoon salt in a large bowl. Transfer to a shallow 2-quart baking dish.Combine oats, flour, the remaining 1 tablespoon sugar, butter, oil, ground ginger and the remaining 1/8 teaspoon salt in a medium bowl. Sprinkle the crumb mixture over the fruit.Bake until the fruit is bubbly around the edges and the topping has browned, 30 to 35 minutes. Let cool on a wire rack for about 10 minutes before serving.Originally appeared: EatingWell.com, April 2023
Directions
Preheat oven to 350°F. Combine rhubarb, strawberries, 2 tablespoons sugar, cornstarch, orange zest, vanilla, chopped ginger and 1/8 teaspoon salt in a large bowl. Transfer to a shallow 2-quart baking dish.Combine oats, flour, the remaining 1 tablespoon sugar, butter, oil, ground ginger and the remaining 1/8 teaspoon salt in a medium bowl. Sprinkle the crumb mixture over the fruit.Bake until the fruit is bubbly around the edges and the topping has browned, 30 to 35 minutes. Let cool on a wire rack for about 10 minutes before serving.
Preheat oven to 350°F. Combine rhubarb, strawberries, 2 tablespoons sugar, cornstarch, orange zest, vanilla, chopped ginger and 1/8 teaspoon salt in a large bowl. Transfer to a shallow 2-quart baking dish.
Combine oats, flour, the remaining 1 tablespoon sugar, butter, oil, ground ginger and the remaining 1/8 teaspoon salt in a medium bowl. Sprinkle the crumb mixture over the fruit.
Bake until the fruit is bubbly around the edges and the topping has browned, 30 to 35 minutes. Let cool on a wire rack for about 10 minutes before serving.
Originally appeared: EatingWell.com, April 2023
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Nutrition Facts(per serving)213Calories10gFat29gCarbs3gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
