Low-Sugar Rhubarb Crisp with Chia Seeds
This low-sugar rhubarb crisp is a delightful and healthy dessert, perfect for any occasion. The tartness of rhubarb is beautifully balanced with a subtle sweetness and a satisfying crunchy topping.
Equipment
- Baking dish (8x8 inch)
- Large bowl
- Small bowl
- Pastry blender (optional)
Ingredients
For the Filling
- 6 cups Rhubarb, chopped
- 0.5 cup Sweetener (erythritol or stevia blend)
- 2 tablespoons Chia seeds
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
For the Topping
- 1.5 cups Rolled oats (gluten-free if desired)
- 0.5 cup Almond flour
- 0.25 cup Sweetener (erythritol or stevia blend)
- 0.5 teaspoon Cinnamon
- 0.25 teaspoon Salt
- 0.5 cup Cold butter or coconut oil, cut into pieces
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease an 8x8 inch baking dish.
- In a large bowl, combine the chopped rhubarb, sweetener, chia seeds, lemon juice, and vanilla extract; mix well and pour the fruit mixture into the prepared baking dish.
Making the Topping
- In a separate bowl, whisk together the rolled oats, almond flour, sweetener, cinnamon, and salt.
- Cut in the cold butter or coconut oil using your fingertips or a pastry blender until the mixture resembles coarse crumbs, then sprinkle evenly over the rhubarb filling.
Baking
- Bake for 40-50 minutes, or until the rhubarb is tender and bubbly, and the topping is golden brown.
Serving
- Let the crisp cool for at least 15 minutes before serving warm, optionally with a dollop of Greek yogurt or a scoop of low-sugar ice cream.
Notes
For extra flavor, you can add a pinch of ginger to the rhubarb filling. If your rhubarb is exceptionally tart, you may want to increase the sweetener slightly to taste. This crisp stores well in the refrigerator for up to 3 days and can be reheated gently in the oven or microwave.