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    Home » Recipes

    Natural Sugar Strawberry Rhubarb Crisp

    by Patti Estep · Jun 17, 2017

    Jump to Recipe

    This natural sugar strawberry rhubarb crisp is a great way to use fresh strawberries and rhubarb with natural maple syrup, instead of refined sugar.
    Low sugar strawberry rhubarb crisp on plate

    This year I signed up for a local CSA program. In case you are not familiar, CSA stands for Community Supported Agriculture. Basically you pay a subscription fee to be a member, and receive a basket of local farm fresh produce on a regular basis throughout the growing season. 

    Natural Sugar Strawberry Rhubarb Crisp

    Just about a 20 minute drive from my house, Stone Church Acres, is the farm offering this wonderful program. In my case, I chose to receive a 1/2 order every other week. That will give me more than enough goodies to work with, considering in my house it's mainly just me and my husband.
    CSA basket of veggies, fruit and maple syrup
    Here's a look at our first basket. We received butter lettuce, bok choy, spinach, scallions, rhubarb, strawberries and freshly tapped maple syrup from a nearby producer. My goal for this program is to provide a few good easy recipes from the box I receive and share them on the blog. Hopefully they will inspire you with new ways to use produce you are growing at home, or are receiving through your own CSA program or local farmers market.

    Ingredients for strawberry rhubarb crisp

    Today I'm sharing a strawberry rhubarb crisp. Pretty common really, but this difference here is I did no refined sugar. Instead I skipped sugar for the filling and substituted the maple syrup to sweeten and combine the crumble topping.

    Strawberries, rhubarb and maple syrup

    The filling was on the tart side, but you could add a couple of tablespoons of maple syrup if you want it to be a little sweeter.

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    Folk pattern pie dish

    This cute little pie pan was perfect for this small crisp recipe which makes enough for 2 large servings or 4 smaller servings. 

    Oat topping for strawberry rhubarb crisp.

    For the crumble topping instead of adding brown sugar, flour and butter, I only added the spices and maple syrup. It turned out great, and we really did not miss the extra carbs and fat. 

    Strawberry rhubarb crisp before baking

    A tip I mentioned in the instructions is to pile up the topping in the middle. Once the crisp bakes it will naturally sink down and cover the entire dish.

    Strawberry rhubarb crisp out of the oven

    I like a lot of oats on my crisp but you could easily cut the amount in half.

    Fork full of natural sugar strawberry rhubarb crisp

    It was really fun using local maple syrup as the sweetener. It's still sugar, but it hasn't been stripped of its nutrients like refined sugar, and therefore just a little healthier.

    I just might have to use it for all my summer pies and crisps. 

    Here's the Recipe:

    Strawberry rhubarb crisp before baking

    Low Sugar Strawberry Rhubarb Crisp

    Make this delicious strawberry rhubarb crisp without a lot of added sugar for a fresh and flavorful dessert.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 30 minutes mins
    Total Time 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 4
    Calories 129 kcal

    Ingredients
      

    • 1 cup fresh rhubarb stems cleaned and chopped
    • 1 1/4 cup fresh strawberries cleaned and slices
    • 1 tablespoon fresh lemon juice
    • 2 tablespoons quality maple syrup
    • 1 cup old fashioned oats
    • 1/2 teaspoon vanilla extract
    • 1/4 teaspoon ground cinnamon

    Instructions
     

    • Combine chopped rhubarb, strawberries and lemon juice together in a mixing bowl.
    • Place in a buttered pie pan or baking pan
    • In a separate bowl combine the oats, vanilla, cinnamon and maple syrup. Mix well
    • Pile oat mixture onto the fruit mixture in the middle, allowing it to fall down to the sides.
    • Bakes at 350 degrees for 30 mins.

    Nutrition

    Serving: 1gCalories: 129kcalCarbohydrates: 26gProtein: 3gFat: 2gPolyunsaturated Fat: 1gSodium: 4mgFiber: 4gSugar: 9g

    Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts have been made to provide accurate nutritional information, these figures are only estimates.

    Tried this recipe?Tag @hearthnvine on Instagram

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    About Patti Estep

    Patti is the creator of Hearth and Vine, a home and garden blog filled with projects to inspire your creative side. She loves crafting, gardening, decorating and entertaining at her home in Pennsylvania. When she is not working on a project at home or searching for treasures at nurseries and thrift stores with her girlfriends, you’ll probably find her with family and friends, at a restaurant, or home party enjoying new and different food adventures.

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