Blood-Sugar Friendly Strawberry Rhubarb Crisp Recipe Revealed!
A delicious and healthy dessert that combines strawberries and rhubarb in a crisp topping, perfect for those managing blood sugar levels.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Diabetic
Ingredients
Scale
- 2 cups strawberries, sliced
- 2 cups rhubarb, chopped
- 1/4 cup erythritol or other sugar substitute
- 1 tablespoon lemon juice
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut oil, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine strawberries, rhubarb, erythritol, and lemon juice. Mix well and pour into a baking dish.
- In another bowl, mix rolled oats, almond flour, melted coconut oil, cinnamon, and salt until crumbly.
- Spread the oat mixture evenly over the fruit mixture in the baking dish.
- Bake for 30-35 minutes or until the topping is golden brown and the fruit is bubbly.
- Let cool for a few minutes before serving.
Notes
- Serve warm or at room temperature.
- Can be topped with a dollop of Greek yogurt for added creaminess.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg