Better Berry Rhubarb Crisp is a favorite summer treat! While rhubarb usually implies a ton of sugar, this recipe has been lightened up, with the sweetness coming from the berries, a touch of honey, and far less brown sugar. The warm filling with the crispy oat topping and a scoop of vanilla ice cream is truly heavenly, you won’t notice it’s a healthier version! Totally delicious, only 15 minutes to prep, and just 8 quality ingredients, you’ll want to make this year after year!
A Summer Classic with Healthier Swaps
This Berry Rhubarb Crisp is a trademark of summer! While rhubarb often means cups of sugar, this recipe fixes that! In this better for you version, the tart rhubarb is balanced with sweet berries. Any berries will do, especially if you go picking yourself. You can use any combination of strawberry, raspberry, blueberry, mulberry, black raspberry, or blackberry. Rhubarb is usually in season at the same time as strawberry, but store-bought or frozen berries are fine too. The recipe uses 3 cups of rhubarb with 2 cups of berries, but this does not need to be exact, any combination totaling 5 cups will do. More berries will increase the sweet, while more rhubarb will increase the tart, so you can adjust the honey amount if you like.
The honey! Instead of cups of white sugar, a 1/3 cup of honey is all that’s needed to sweeten the filling. The topping is also lightened up by using almond flour instead of white flour and only a small amount of brown sugar. While the oats, almond flour and less sugar make the topping a bit healthier, it’s still a decadent treat, not short on butter!
Berry Rhubarb Crisp takes just 15 minutes to put together, and so simple and fun for kids to help! Mix up the filling in a large bowl and pour it into a square baking dish. Then mix the dry topping ingredients together in a bowl and add in your cold cubed butter. Working with a pastry cutter, a fork, or my favorite, your hands, work the butter into the dry ingredients to form a crumble. Lightly spread it over your filling in the baking dish. Leave the top a bit craggy to get those crispy peaks when baked.
With a good amount of healthier ingredients like fruit, oats, and almond, leftover crisp is delicious warmed up and eaten for breakfast with a scoop of plain yogurt! It can also be frozen.
If you grow your own rhubarb, or even if you have a neighbor who does, you know you will have mountains of it. The good news is, it freezes well. Just wash and chop it and freeze it on a baking sheet lined with parchment paper. Then transfer it to a container or freezer bag. Pull in out in the middle of winter, along with some frozen berries and make a January Berry Rhubarb Crisp! No need to thaw before baking.
More Favorite Summer Recipes!
- Strawberry Shortcake
- Healthy Zucchini Cookies
- Easy Freezer Jam
- Mediterranean Orzo Salad
- Creamy Tomato Basil Fettuccine
- Garden BLT’s with Pesto Aioli
Berry Rhubarb Crisp
For the Filling
- 3 c rhubarb chopped
- 2 c any berries such as strawberry, raspberry, mulberry, blackberry, blueberry (rhubarb and berries don't need to be exact, just total 5 cups)
- ⅓ c honey
- ¼ c cornstarch
For the Topping
- 1½ c rolled oats
- ½ c almond flour
- ⅓ c brown sugar
- ½ c cold butter cubed
- Preheat oven to 375°.
- In a large bowl, combine all ingredients for filling and mix well. Add to a 9×9 baking dish
- In another bowl, add all ingredients for the topping and mix with a pastry cutter, a fork or your hands. Sprinkle topping evenly over the filling.
- Bake at 375° for 40 minutes. Allow to cool slightly, serve with vanilla ice cream.