Low-Carb Strawberry Rhubarb Delight
Indulge in the sweet and tangy flavors of our Low-Carb Strawberry Rhubarb Delight, a delightful twist on a classic dessert. Inspired by Penzey's beloved recipes, this dish combines the tartness of fresh rhubarb with the sweetness of ripe strawberries, all enveloped in a crunchy, buttery topping. Perfect for summer gatherings or a cozy dinner at home, this dessert offers a guilt-free way to satisfy your sweet tooth while maintaining a low-carb lifestyle. Serve this warm with a dollop of whipped cream or a scoop of low-carb ice cream for an unforgettable treat!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
flour
1 cup (all-purpose or almond flour for a lower carb count)
brown sugar substitute
1 cup (for baking, use a low-carb alternative like erythritol or monk fruit)
oatmeal
3/4 cup (uncooked, consider steel-cut for lower carbs)
butter
1/2 cup (melted)
white sugar substitute
2/3 cup (for baking, similar to the brown sugar substitute)
cinnamon
1-2 teaspoons (ground)
rhubarb
2 cups (diced (about 2 good-sized stalks))
strawberries
2 cups (sliced)
water
1 cup (for thickening)
cornstarch
2 tablespoons (for thickening)
vanilla extract
1 teaspoon (pure)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the flour, brown sugar substitute, uncooked oatmeal, melted butter, white sugar substitute, and ground cinnamon. Mix well until the mixture resembles a crumbly texture.
3
Take half of the crumbly mixture and press it firmly into a greased 9x13 baking pan to form the base layer.
4
Layer the evenly diced rhubarb and sliced strawberries over the crust, ensuring they are well-distributed.
5
In a small saucepan, whisk together the water and cornstarch over medium-low heat. Cook until the mixture thickens and becomes clear, stirring consistently for about 5 minutes. Stir in the pure vanilla extract.
6
Pour the thickened mixture over the rhubarb and strawberry layer, evenly coating the fruit.
7
Sprinkle the remaining crumb mixture over the top of the fruit layer, ensuring it is evenly distributed.
8
Bake in the preheated oven for 60 minutes, or until the top is golden brown and the fruit is bubbling.
9
Allow it to cool slightly before serving. Enjoy warm, ideally topped with low-carb whipped cream or ice cream.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Low-Carb Strawberry Rhubarb Delight?
It is a sweet and tangy dessert that combines fresh rhubarb and strawberries with a crunchy, buttery topping, designed for a low-carb lifestyle.
How do I make the crust for this recipe?
Combine flour, sugar substitutes, oatmeal, melted butter, and cinnamon; then press half of this mixture into a greased 9x13 pan.
Which flour is best for a lower carb count?
While you can use all-purpose flour, almond flour is recommended for those specifically seeking a lower carb count.
What sugar substitutes are recommended?
Erythritol or monk fruit are excellent low-carb alternatives for both the white and brown sugar substitutes called for in the recipe.
What type of oatmeal should I use?
The recipe requires 3/4 cup of uncooked oatmeal. You may consider steel-cut oats for a lower carbohydrate option.
At what temperature should the oven be preheated?
Preheat your oven to 350°F (175°C) before you begin assembly.
How do I prepare the rhubarb?
You will need 2 cups of diced rhubarb, which is approximately the amount from two good-sized stalks.
Can I use frozen strawberries?
Yes, sliced strawberries are required; if using frozen, ensure they are sliced and evenly distributed over the crust.
How is the fruit sauce thickened?
Whisk water and cornstarch in a saucepan over medium-low heat until thick and clear, then stir in vanilla extract before pouring over the fruit.
How long does the dessert need to bake?
Bake the dish for 60 minutes, or until the top is golden brown and the fruit is bubbling.
What pan size is needed for this recipe?
This recipe is designed for a 9x13 inch baking pan.
How should I layer the ingredients?
Start with a bottom crust layer, add the fruit, pour over the thickened sauce, and finish with the remaining crumb mixture on top.
What is the best way to serve this delight?
Serve it warm, ideally with a dollop of low-carb whipped cream or a scoop of low-carb ice cream.
Can I adjust the amount of cinnamon?
Yes, you can use between 1 and 2 teaspoons of ground cinnamon depending on your flavor preference.
Is this recipe inspired by a specific source?
Yes, this dish is inspired by Penzey's beloved recipes but adapted for a low-carb lifestyle.
What gives the dessert its crunchy texture?
The crunch comes from the buttery mixture of flour, oatmeal, and sugar substitutes used for the base and topping.
Does the fruit need to be cooked before baking?
No, the diced rhubarb and sliced strawberries are layered raw and will cook through during the 60-minute baking time.
How much butter is used in the recipe?
The recipe calls for 1/2 cup of melted butter.
How many ingredients are in this recipe?
There are 11 ingredients total, including the fruit, thickeners, and crumb topping components.
Can I make this dessert ahead of time?
Yes, though it is best enjoyed warm, it can be allowed to cool and reheated slightly before serving.
What is the role of vanilla extract in this dish?
One teaspoon of pure vanilla extract is added to the cornstarch mixture to enhance the flavor of the fruit layer.
Should the crumb mixture be smooth or textured?
The mixture should be crumbly, resembling a coarse texture, rather than a smooth dough.
Is this a summer recipe?
Yes, it is tagged as a summer recipe, perfect for utilizing fresh seasonal strawberries and rhubarb.
Is it necessary to grease the baking pan?
Yes, ensure the 9x13 pan is greased to prevent the base layer from sticking.
How do I know the cornstarch mixture is ready?
Cook it for about 5 minutes while stirring consistently until it becomes clear and thick.
Can I use steel-cut oats for the topping?
Yes, the recipe notes that steel-cut oats are a great option for a lower carb count.
What makes the topping golden brown?
The combination of melted butter and the sugar substitute in the crumb mixture browns beautifully during the long baking process.
What should the fruit layer look like before adding the top crumbs?
The fruit should be well-distributed over the base crust and evenly coated with the thickened vanilla sauce.
Is this recipe considered a fruit dessert?
Yes, it is categorized as a fruit dessert and a low-carb treat.
Can I use any sugar substitute for the brown sugar?
It is best to use a brown sugar substitute specifically formulated for baking to achieve the desired flavor and texture.