Lightened-up Strawberry Rhubarb Crisp
Makes 24 Servings: Nutrition Facts Per Serving: Serving Size: ½ cup: 151 calories, 5 g fat, 0.5 g saturated fat, 25 g carbohydrate, 3 g protein, 15 g sugar, 2 g fiber, 39 mg sodium
  • Filling:
  • 4 cups strawberries, stemmed and quartered
  • 4 stalks rhubarb, cut into ½-inch lengths
  • ½ cup coconut palm sugar or sugar
  • ¼ cup cornstarch
  • 1 clementine, zested and juiced
  • 1-1/2 tablespoons balsamic vinegar
  • ½ tablespoon lemon juice
  • Topping:
  • 1¼ cups whole-wheat flour
  • ½ cup rolled oats
  • 1 cup brown sugar
  • ¾ cup peanut butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons water
  1. Preheat the oven to 350 degrees
  2. Combine all of the ingredients for the filling in a large bowl and stir until well combined. Spoon the filling into a 9 in. x 9 in. baking pan.
  3. Combine the flour, oats and brown sugar in a large mixing bowl with an electric mixer until mixed thoroughly. Add the peanut butter, vanilla and pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and continue beating until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and continue until mixed well.
  4. Crumble the topping over the filling. Bake for about 25 to 30 minutes or until filling is bubbly and topping looks golden brown.
  5. Serve warm with non-fat whipped cream or non-fat ice cream.
  6. What’s a healthy dessert or treat you would add strawberries too?!
Recipe by Nutrition Twins at