Photo Credit: Drizzle Me Skinny.
Indulge in a delicious, 4-point Weight Watchers Strawberry Rhubarb Crisp that perfectly balances fruity, sweet, and tart flavors. Made with fresh fruits, this baked crisp features a hint of vanilla in the filling and a unique oat topping with cinnamon and a dash of cocoa powder for added warmth. The topping is crispy with slivered almonds, providing a delightful crunch. This easy-to-make dessert assembles quickly, baking in just 45 minutes, making it perfect for gatherings or a casual weeknight treat. Try this healthier twist on a classic and savor every bite without guilt.
Ingredients in WW Strawberry Rhubarb Crisp
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Strawberry Rhubarb Filling
- 1 lb fresh strawberries, rinsed, halved or quartered
- 1 lb fresh rhubarb, rinsed and chopped
- ½ cup zero-calorie sweetener (use a cup-for-cup sugar replacement like monk fruit powder)
- 2.5 tbsp Cornstarch
- 1 tsp vanilla extract
Crisp Oat Topping
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- 1 cup quick oats
- ¾ cup all-purpose flour
- ⅓ cup zero-calorie sweetener (use a cup-for-cup sugar replacement like monk fruit powder)
- ¼ cup chopped slivered almonds
- 5 tbsp light butter substitute (I used I Can’t Believe It’s Not Butter! Light)
- ¾ tsp cinnamon
- ¾ tsp unsweetened cocoa powder
Preheat Oven and Prep Fruit
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Preheat oven to 350°F. Toss prepped fruit with dry ingredients and vanilla in a large bowl. Let sit to hydrate cornstarch while making the topping.
Make Topping
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Melt butter substitute. Combine dry topping ingredients separately, then mix with butter substitute using your hands until crumbly. Avoid over-mixing to keep it crumbly.
Assemble
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Grease an 8 or 9-inch square baking dish. Transfer fruit mixture to the dish and scatter oat topping over it.
Bake
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Bake for 40-50 minutes until the top is deep golden and the fruit is bubbly. Don’t remove until bubbly for proper thickening. Mine took 45 minutes. Enjoy!
Variations and Substitutions for Weight Watchers Strawberry Rhubarb Crisp
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- Make it Vegan or Dairy-Free: Use a dairy-free butter substitute to ensure the recipe is vegan and dairy-free. No other dairy is involved.
- Using Frozen Fruit: If fresh strawberries or rhubarb aren’t available, use frozen. Increase the amount of cornstarch to account for extra water content from frozen fruit.
- Make it Gluten-Free: Substitute with gluten-free all-purpose flour. Ensure your cocoa, cornstarch, and quick oats are gluten-free. Certified gluten-free oats are recommended.
- Using Tapioca: Replace cornstarch with double the amount of tapioca for thickening.
- Type of Oats: Swap quick oats with rolled or old-fashioned oats for a different texture.
Tips and Tricks for Making Strawberry Rhubarb Crisp
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- Storing: Store the crisp in the baking dish or transfer it to another container. Wrap tightly with plastic wrap or cover with a lid. It keeps for 3-5 days in the fridge. For freezing, use a freezer-safe container; it lasts about two months.
- Even Chopping: Chop strawberries and rhubarb into similar-sized pieces for even cooking.
- Rotate for Even Baking: If your oven has hot spots, rotate the baking dish halfway through baking to ensure even cooking.
