Strawberry Rhubarb Crisp, THM S, SF, DF option, Keto

One of the first perennials in the garden to come up in the spring is Rhubarb. These tart red stalks are delicious combined with strawberries in a dessert.

When you are too lazy to make a pie crust this is an easy way to enjoy a strawberry rhubarb dessert. And it even has less calories this way so that is a winner.

I love the bright red rhubarb stalks but I don’t have enough so I used some that were not quite as bright red. This rhubarb below is bright red and makes the best desserts. I find that the greener stalks are more bitter.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keep new recipes coming, and assist with our move to a mission outreach of our church.

Strawberry Rhubarb Crisp, THM S, Keto, SF, DF option

  • 2 cups diced Rhubarb
  • 1 cup chopped strawberries
  • 2 tablespoons sugar-free Strawberry Jell-O powder
  • 3-4 tablespoons Gentle Sweet
  • 2 teaspoons THM Oat Fiber
  • 1 egg, beaten
  • Crumbs:
  • 3 tablespoons rolled oats
  • 1/4 cup THM Baking Blend
  • 2 tablespoons Brown Sugar Sweetener
  • 1 tablespoon melted butter
  • Preheat oven to 350 degrees F. Combine rhubarb, strawberries, Jello, Gentle Sweet, and Oat Fiber together. Beat the egg. Stir into the fruit mixture. Pour mixture into a 7-inch pie plate or 1 quart baking dish. In a mixer bowl combine the crumb ingredients together. Mix until crumbly. Spread over the fruit mixture. Place dessert into preheated oven. Bake until crumbs are browned or 25 minutes. Serves 2-3.

Here is my mixture of berries and rhubarb. I used some frozen rhubarb as I have been picking my rhubarb too much.

Here are all the ingredients mixed together and placed into the baking dish. I have heaped it up a little as it does cook together.

I added the crumb mixture and pat it around the fruit. I use just a bit of oats so it is similar to regular fruit crisp. This is still an S as you can have up to 1/3 cup in an S setting.

Here is one of my rhubarb plants…..it even has a few tea stalks growing in the patch. I did plant more rhubarb so it I can freeze it for over the wintertime. I just wash the rhubarb stalks, dice, and freeze on cookie sheets. When they are frozen I put the pieces in gallon Ziploc bags.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them. 

Amazon

I use small pie plates like this for THM desserts.
This jello works very well in sugar-free desserts.
KITCHENAID KP26M1XVB Professional 600 Stand Mixers, 6 quart, Matte Velvet Blue (Renewed)

I love my Kitchen Aid Mixer…I have had mine for 27 years ad it still works great. It is my favorite when I need to mix crumbs for this crisp.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store. THM has the best Oat Fiber. It is the only kind I will use.

Strawberry Rhubarb Crisp, THM S, Keto, SF, Low Carb, and DF option

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 25 minutes
Servings 2
Author Glenda Groff

Ingredients

  • 2 cups diced Rhubarb
  • 1 cup chopped strawberries
  • 2 tablespoons sugar-free Strawberry Jell-O powder
  • 3-4 tablespoons Gentle Sweet
  • 2 teaspoons THM Oat Fiber
  • 1 egg beaten
  • Crumbs:
  • 3 tablespoons rolled oats
  • 1/4 cup THM Baking Blend
  • 2 tablespoons Brown Sugar Sweetener
  • 1 tablespoon melted butter*

Instructions

  1. Preheat oven to 350 degrees F. Combine rhubarb, strawberries, Jello, Gentle Sweet, and Oat fiber together. Beat the egg and stir into the fruit mixture. Pour mixture into a 7-inch pie plate. In a mixer bowl combine the crumb ingredients together. Mix until crumbly. Spread over the fruit mixture. Place dessert into preheated oven. Bake until crumbs are browned or 25 minutes. Serves 2-3.

    * for dairy free…use coconut oil.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link.  We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now.

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