Description
A delicious and healthy rhubarb crisp that balances the tartness of rhubarb with a crunchy oat topping. This recipe is simple to make and perfect for a light dessert or snack.
Ingredients
Scale
- 4 cups rhubarb
- 1/2 cup granulated sugar
- 1 cup oats
- 1/3 cup whole wheat flour
- 1/4 cup coconut oil
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the chopped rhubarb and 1/4 cup of sugar. Toss to coat and let it sit for about 10 minutes to release juices.
- In another bowl, mix the oats, whole wheat flour, remaining 1/4 cup of sugar, cinnamon, and salt.
- Add melted coconut oil and vanilla extract to the oat mixture. Stir until crumbly.
- Spread the rhubarb mixture evenly in a baking dish and then sprinkle the oat mixture on top.
- Bake for 30-35 minutes or until the topping is golden brown and the rhubarb is bubbly.
- Let cool slightly before serving. Enjoy!
Notes
- Serve with a dollop of Greek yogurt for added protein.
- You can substitute honey or maple syrup for granulated sugar if desired.
- Feel free to add nuts or seeds to the topping for added texture.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 10
- Sodium: 5
- Fat: 7
- Saturated Fat: 5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 3
- Protein: 3
- Cholesterol: 0
Keywords: healthy rhubarb recipes, rhubarb crisp, rhubarb dessert, light dessert recipes, healthy snacks