GOOD READ: A Vegetable You Gotta Try

rhubarb crisp

This is a guest post by Lisa Cain, PhD, a.k.a Snack-Girl

I decided to put “Good Read” in my title in the hopes that you will actually read what I have to say.

Every year, I post a rhubarb recipe and every year no one reads it. How do I know that? Am I sitting behind you right now ensuring you will read my post?

Noooooo. I have a software program that tells me which of my posts are popular AND unpopular. Let’s just say that any post I write about rhubarb is summarily ignored by this audience.

But, I’m not giving up.


  • An entire pound of rhubarb has a whopping 95 calories.
  • It is delicious – sour, sweet, crunchy, yum!
  • It is so EASY to cook.

And, I have come up with a kick butt “Rhubarb Strawberry Crisp” recipe that will make you fall in love with……ME rhubarb.

Stop resisting and buy some rhubarb now. It is sitting there in your produce section in a basket somewhere looking like this:


This crisp is very low in sugar for a dessert. There is a lot more rhubarb than strawberries in the recipe and it is important that the strawberries are well distributed in the ramekins or you might end up with a super sour crisp. You can bake this all in one pan as well – add 10 minutes to the baking time.

If you find this not sweet enough, just drizzle some honey on the final product. My children scarfed these down faster than you can say “rhubarb” and demanded MORE.

These could also be eaten for breakfast! Whole grain, fruit, low in sugar – what else could you want?

If you use coconut oil and sugar instead of honey, this recipe will be vegan and if you use gluten free oats – this recipe will be gluten free.

Are you going to try rhubarb this year? What is your favorite way to serve it?


Rhubarb Strawberry Crisp Recipe

(makes 8 servings)

2 large stalks rhubarb, chopped (about 3 cups)
1/2 pound strawberries, hulled and sliced
2 tablespoons honey
1 tablespoon cornstarch (optional)
1 cup rolled oats
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter or coconut oil

Preheat the oven to 350 degrees. In a medium bowl mix together rhubarb, strawberries, and honey. Add cornstarch if you want a thick “pie-like” consistency. Spoon into ramekins ensuring a good mix of strawberries and rhubarb in each one.

In the same bowl, mix oats, sugar, cinnamon, and butter until crumbly. Spread over the top of the fruit.

Bake for 30 minutes until rhubarb is tender and the topping is browned. Serve warm with a dollop of whipped cream (optional).

For one serving = 117 calories, 3.7 g fat, 20.2 g carbohydrates, 10.7 g sugar, 2.0 g protein, 2.6 g fiber, 25 mg sodium, 3 PointsPlus

Lisa Cain, Ph.D. writes about healthy snacks on She is a published author, mother of two, and avid snacker.


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  • Sunilsarjalsingh

    looking nice

  • Britastina

    I read the entire article.  I’m going to make this tonight.  I have never eaten this particular fruit before but will come back tomorrow (probably bemoaning the fact that for 65 years I have been depriving myself).

  • Donna

    Just popped a pan of this in the oven used my organic rhubarb from my CSA and substituted coconut oil for butter. Recipe showed up in my timeline at the perfect time, as I had rhubarb and didn’t feel like making the usual compote. I know I’ll love it , will see if it passes the kid test. They’ve never been willing to try rhubarb yet

  • Azaramicrophylla

    Thank You! I’ve been searching for a recipe to do as a demo for the San Francisco Food Bank. I needed a non-dairy Crisp topping to cook for an elderly Chinese population who don’t eat dairy- coconut oil will be brilliant.

  • lacey

    Sounds good, I’ll have to try it out

  • Amy

    FYI – honey is not vegan (animal product)

    • Fooducate

      Good catch. Fixed

  • Patricia Neal Tucker

    My favorite recipe:  Brand new to me, but made this cake for a birthday for a friend and it was fabulous. Not too sweet, which I like. We had lunch in a Chinese restaurant and the owner came over. He had never heard of rhubarb, so we gave him a piece of cake. He loved it and wants to find some to try now! YEA!

  • MN

    Lisa, I read your whole article including the recipe and comments! :) . I grew up with rhubarb and love it! My kids love it too; jams, crisps, made into a sauce over yogurt. I will definitely try out your recipe as well!

  • Jim

    This would be a great strawberry recipe except for the rhubarb!

  • Eva @VegucatingMyKids

    oh my–rhubarb is my newest addition to my culinary palate!…i’ve already made 3 recipes this season so far–all with strawberry..the last one i threw in a few tablespoons of chia seed to thicken up the fruit part…and goji berries were the other addition which transformed this dish into a nutritious breakfast cobbler…so, thought i’d chime in and give my vote for rhubarb…thanks for the inspiration and reminder to buy more rhubarb!

  • YourVirtualWizard/JanineGregor

    I’m going to try it.  I have to say that every time I pass rhubarb in the market, I stop and admire the gorgeous color and then move on. And the reason is that I simply never know what to do with it. But I do know people eat it with strawberries but I never saw the need to add anything more to strawberries. Your recipe sounds great…I’ll try it and see.  

    Nice blog post…thank you!

  • Stacey

    I love anything with rhubarb!! Thanks for a lighter version of one fmy favorites!

  • ‘Denise Cheesman

    Sounds great, can’t wait to try it. I will update you on it. I love rhubarb!

  • Jeanne Fratello

    I used to eat rhubarb all the time as a kid in NJ (mom was from Midwest), but here in Southern California it doesn’t seem to be so popular, or at least it’s not very well known. In fact, my mom used to make rhubarb sauce (like applesauce) and we would eat it over toast in the morning. It’s so funny to be reading this now because just last night my (Midwestern-raised) friend and I were lamenting the lack of enthusiasm for rhubarb around here, while we shared a rhubarb crumble. We’re going to have to start a pro-rhubarb campaign!

  • Andrea T

    Looks like a lot of people are reading this one!

  • Marry Jane

    By putting nutrition at the top of your priority list, you’re ensuring a happy, healthy lifestyle for everyone! Get FITTODO and make a healthy choice – for life!

    Thanks Team
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  • Diane

    This recipe is almost identical to the one I use all the time. I love rhubarb! I add some chopped crystallized ginger into the oat and brown sugar mixture instead of cinnamon. And I chop the rhubarb pretty small – it takes longer to cook than soft strawberries do.

  • Simba

    This would be a lovely rhubarb recipe without the strawberries! (sorry Jim, your line was too good not to steal.)

    It would probably be fine to just add a little more honey and leave them out, right?

    Fond memories of summer camp, where they served 12 helpings of rhubarb to 12 fussy kids, and I was the only one who ate it. All of it. It was so worth it, despite the near-death feeling. Rhubarb is amazing.

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  • Jodymae03

    what size pan did you use?

  • Cartoonguy_99

    Never mess with another man’s rhubarb.

  • Mike Osborn

    I sincerely hope that others pick up on the qualities of Rhubarb. There are dozens of ways to prepare, both as a dessert and side dish. It’s inexpensive, delicious and good for you. All I can say about most posters here is that they must be a lot younger and probably “city folks.”
    I’d like to second Simba’s comment about skipping the strawberries, though it’s really a personal thing. Some folks can’t imagine a Rhubarb Pie, but a Strawberry-Rhubarb? Sure! I’ve had both and prefer the “sweet and sour” Rhubarb and the flavor is not over-run by strawberries.
    I’m now retired to the highlands of Central Mexico and Rhubarb is just about as strange a vegetable down here as Nopales or Chayote would be in the north. Might have to start growing my own!