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  • Rhubarb Crisp

    Thursday, May 31, 2012

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    Rhubarb season is in full-swing! When I was a kid, one of my mom’s favorite treats was strawberry rhubarb pie (must be where I get my sweet tooth from!), though I didn’t develop a taste for this tart fruit until just a few years ago.


    Rhubarb desserts can be a little tricky to make with a healthy twist since the pronounced pucker-inducing tartness requires quite a bit of sugar to coax it into a sweet treat. I am a fan of sucralose-based sugar replacement products (Splenda® is the most common brand) since they taste like sugar and don’t leave an unpleasant aftertaste. For my rhubarb crisp, I chose to use the brown sugar version which provides a richer more toasty flavor in the finished dish. And, since you only use 1/2 the amount that you would of regular brown sugar you will cut the calories in the crunchy topping….not too shabby! In addition to using a sugar replacement, I chose to use a heart-healthy butter and canola oil blend spread. The butter helps to lend an authentic richness to the topping while the canola in the spread helps to add heart-healthy fats (and reduces the amount of saturated fat if I used straight butter by 40%). you could easily use apples, pears, peaches or even cherries instead of the rhubarb (you’d want to reduce the amount of sweetener since many of these fruit won’t be nearly as tart).

    ©2012 Kindred Kitchen

    Rhubarb Crisp

    servings: 4 | time: about 50 minutes

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    For the rhubarb filling:
    4 cups fresh rhubarb, cubed into 1/2 inch pieces
    Juice of 1/2 a lemon
    1/2 tsp. kosher salt
    1/2 cup Splenda® sugar blend for baking

    For the Topping:
    1/2 cup old fashioned oats (not instant)
    1/3 cup Splenda® brown sugar blend for baking
    1/2 tsp. ground cinnamon
    1/8 tsp. ground cardamom
    1/4 tsp. ground ginger
    pinch of salt
    4 TBSP. light butter/canola blend spread (chilled)


    For the Filling:
    Place all of the ingredients in a large bowl. Stir well to combine and set aside while you make the topping


    Make the Crisp:

    1. Place the oats, Splenda®, and all spices and salt in a large bowl. Toss to combine

    2. Add the butter/canola spread and blend (preferably using your hands) until everything is well combined

    3. Spoon the rhubarb filling in even portions into each ramekin. Drizzle any juice that gathered in the bottom of the bowl over each

    4. Top with even portions of the oat topping (you will have filled each ramekin a bit over the top)

    5. Place ramekins on a baking sheet and bake for 30 minutes

    6. Allow to cool for 5 minutes before serving with a dollop of whipped cream



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