Nothing says summer more than rhubarb paired with mixed berries. This light and healthy dessert is refreshing to eat on a warm day, and you can serve it warm or cool! Serve it at a picnic, barbecue, or as a dessert for a tea party.
This recipe has very little added sugar in both the filling and topping, and if your berries are in season you can opt to leave the sugar out of the filling since they will be more than sweet enough on their own! The oats and almonds top it off to give it a crispy and delightful crunch. Serve it warm on top of sugar-free ice cream for an even more delectable treat.
Rhubarb Berry Crisp - Gluten-free + Low-sugar
- 1/8 cup organic cane sugar
- 3-1/2 tbs gluten-free cornstarch
- 3/4 tsp ground gluten-free cinnamon
- 2 cups rhubarb (1/2″ pieces)
- 1 cup mixed berries (blueberries, raspberries or strawberries)
- 1-1/8 cup certified gluten-free rolled oats
- 1/4 cup brown sugar
- 1/2 tsp ground cinnamon
- 1/2 cup butter (I use Earth Balance Vegan Soy-Free Spread)
- 1/4 cup almond slivers (optional)
1} Preheat the oven to 375 degrees Fahrenheit.
2} In a medium mixing bowl combine the granulated sugar, cornstarch and cinnamon and mix together.
3} In a large mixing bowl, add the rhubarb pieces and mixed berries and stir to blend.
4} Pour the sugar, cornstarch and cinnamon mixture over the rhubarb and berry filling and stir to mix. Make sure the filling is blended evenly.
5} In the medium mixing bowl, add the rolled oats, brown sugar and cinnamon and stir to blend.
6} Cut the butter into small pieces and add to the oat mixture. Mix the butter into the mixture using a fork to coat the oats with the butter. Stir until the butter is blended through the oat mixture (the mix will be somewhat crumbly).
7} Grease an 8×8″ baking pan. Pour the rhubarb mixture into the pan and spread out evenly. Then sprinkle the oats blend over the top evenly.
8} Sprinkle the almond slivers over the top evenly (optional).
9} Place the pan in the preheated oven for about 30 minutes. Serve warm or cool.