Strawberry-Rhubarb Crisp (No Added Sugar)

Strawberry-Rhubarb Crisp

(No Sugar Added)


  • 2 cups roughly chopped fresh or frozen rhubarbstrawberries
  • 4 cups sliced fresh strawberries
  • 1/2 c. Splenda or sucralose
    • You can also use stevia, but cut the amount in half to 1/4 c.
  • Zest of 1 lemon
  • 1/3 c. plain or plain Greek yogurt
  • Juice of the lemon
  • 3/4 c. rolled quick oats
  • 1/2 c. steel cut or Irish oats
  • 3/4 c. Splenda or sucralose
    • If using stevia, cut the amount to a little over 1/3 c.

To Make Filling

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Slice strawberries, chop rhubarb, and mix in a large mixing bowl.
  3. Add 1/2 c. Splenda and lemon zest, mix well, and set aside to macerate.

To Make Topping

  1. Juice the lemon and strain the seeds.
  2. In a small bowl, combine the yogurt and lemon juice; stir well.
  3. Pour the fruit mixture into a 9×9″ baking pan.
  4. In the same large mixing bowl, combine oats, 3/4 c. Splenda, and yogurt.
  5. Mix until you get a crumbly texture.
  6. Spoon the mixture over the top of the fruit and spread out with a spoon or spatula.
  7. Bake for 30-40 minutes or until topping is slightly browned and fruit mixture is bubbly.

strawberry-rhubarb crisp (no sugar added)

Allow to cool for at least 10-15 minutes, but serve warm, with vanilla frozen yogurt or ice cream if desired.  (But, it’s great plain, too, and cool the next day!)




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