This incredible 4-point Weight Watchers Strawberry Rhubarb Crisp recipe is the perfect mix of fruity, sweet, and tart flavors. This baked crisp is made with fresh fruits for the best flavor possible! In the filling, it also has hints of vanilla. Meanwhile, the oat topping is very unique. It has warm notes of cinnamon and a dash of cocoa powder. The oats make it super crispy to offset the tender fruit in the filling.
The topping also has slivered almonds, which provide a nice nutty taste and pleasant crunch-factor. This is a super easy recipe to make because it just has the two components, the filling and the streusel-oat topping, both of which come together in less than 15 minutes. Assemble the crisp in a baking dish and let the oven do the work for you.
Using substitutes for the sugar and butter helps keep the dessert low-point but maintains a delicious flavor. Aside from that, there aren’t really any swaps in the recipe, so it is very similar to a traditional and old-fashioned fruit crisp. This summer dessert serves eight people, so it’s perfect for a small gathering and also easy enough to make for a casual weeknight sweet treat that you can enjoy after dinner.
Why You Should Try This Recipe
- This recipe is great for beginner bakers. Anyone can make it, even if they don’t necessarily have baking skills. The techniques used here are very basic and easy enough for anyone to follow the step-by-step instructions.
- Has an irresistible flavor! This easy fruit crisp has sweetness from strawberries, some tartness from the rhubarb, and warm flavors of cinnamon, cocoa, and vanilla to complement the fruit. It really has it all!
- Loaded with healthy fruit. Rhubarb has tons of potassium, vitamin C, and fiber. Meanwhile, strawberries have high amounts of the same nutrients as well as a good amount of folate!
Recipe Overview
- Serving Size: 153g
- Number of Servings: 8
- Time to Cook: 45 minutes
- WW Points Per Recipe: 4 WW points per serving, 29 for the entire recipe (You can click here to view this recipe in the Weight Watchers app. WW login is required)
Ingredients in WW Strawberry Rhubarb Crisp
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
Note: the fruit measurements are before trimming and chopping the fruit. I purchased 1 LB of each fruit.
Crisp Oat Topping
- 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
Instructions for making Weight Watchers Strawberry Rhubarb Crisp
- Preheat oven to 350°F. After prepping the fruit, place it in a large mixing bowl. Toss it with the dry ingredients to coat it, then add the vanilla extract. Allow it to sit while you make the oat topping so the cornstarch can hydrate.
- To make the topping, melt the butter substitute. Separately, combine all of the dry ingredients and mix until thoroughly combined. Add the butter substitute and mix with your hands to form a crumbly mixture. Be careful not to over-mix because it will all clump together and no longer be crumbly.
- Grease an 8 or 9-inch square baking dish. Transfer the fruit mixture to the baking dish, scattering the oat topping on top afterwards.
4. Bake the strawberry rhubarb crisp for 40 to 50 minutes or until done. The top will be a deep golden color, and the fruit will be bubbly. Don’t pull it until the fruit is bubbly because you want it to properly thicken when it cools! Mine took 45 minutes of baking time.
Variations and Substitutions
- Make it Vegan or Dairy Free: This recipe is very easy to make entirely vegan or dairy-free because you just need to ensure that the butter substitute doesn’t actually contain dairy or animal products. Aside from that, there is no other dairy involved in the recipe.
- Strawberry Rhubarb Crisp with Frozen Fruit: You can definitely use frozen strawberries or rhubarb if they aren’t in season/available where you are. If you use frozen fruit, it can affect the water content in the recipe, so make sure to add a bit more cornstarch to compensate.
- Make it Gluten Free: use a gluten free all-purpose flour substitute. As long as you use pure cocoa and cornstarch, you don’t need to worry about those ingredients having gluten contaminants. I would also check to ensure that your quick oats are certified gluten free!
- Strawberry Rhubarb Crisp with Tapioca: to use tapioca in place of cornstarch, you will need to use double the amount.
- Type of Oats: You can also use rolled oats (or old-fashioned oats) instead of quick oats.
Tips and Tricks for Making Strawberry Rhubarb Crisp
- How to store strawberry rhubarb crisp: you can store this crisp in the same baking dish that you baked it in, or you can transfer it to another container. Either way, make sure to tightly wrap the top with plastic wrap or cover it with a lid. It will keep for three to five days! You can also freeze it for about two months (keep it in a freezer-safe container).
- When chopping the strawberries and rhubarb, try to chop them into similar-sized pieces so that they cook evenly.
- If your oven has hot spots, make sure to rotate the baking dish halfway through the cooking time so one side doesn’t cook faster than the other.
Related Recipes
Weight Watchers Strawberry Rhubarb Crisp
Ingredients
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
Note: the fruit measurements are weighed before trimming and chopping the fruit.
Crisp Oat Topping
- 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
Instructions
- Preheat oven to 350°F. After prepping the fruit, place it in a large mixing bowl. Toss it with the dry ingredients to coat it, then add the vanilla extract. Allow it to sit while you make the oat topping so the cornstarch can hydrate.
- To make the topping, melt the butter substitute. Separately, combine all of the dry ingredients and mix until thoroughly combined. Add the butter substitute and mix with your hands to form a crumbly mixture. Be careful not to over-mix because it will all clump together and no longer be crumbly.
- Grease an 8 or 9-inch square baking dish. Transfer the fruit mixture to the baking dish, scattering the oat topping on top afterwards.
- Bake the strawberry rhubarb crisp for 40 to 50 minutes or until done. The top will be a deep golden color, and the fruit will be bubbly. Don’t pull it until the fruit is bubbly because you want it to properly thicken when it cools! Mine took 45 minutes of baking time.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
