Rhubarb Crisp Recipe

Strawberries and rhubarbs combine in a healthier crisp made with skim milk and egg substitute.

Rhubarb Crisp Recipe

How To Make Rhubarb Crisp

Prep: 15 mins
Cook: 30 mins
Total: 45 mins


  • 1 lb. rhubarb , cut into 1 inch pieces, blanch for 3 minutes in boiling water, drain
  • 1 qt. strawberries, or 2 cartons sugar-free frozen strawberries, fresh sliced
  • 1 small sugar-free strawberry , or cherry Jell-O
  • cup water, boiling
  • 1 cup Bisquick, reduced-fat
  • ½ cup skim milk
  • cup sugar
  • ¼ cup egg substitute, or 3 egg whites
  • 1 tsp. butter flavor extract


  1. In a glass 9x9 or 9x12 baking dish, spread the blanched rhubarb.

  2. Top with the sliced strawberries.
  3. Sprinkle the dry Jell-O over the top of the strawberries.
  4. Pour the 2/3 cup boiling water over the Jell-O.
  5. In a bowl, mix the Bisquick, sugar, milk, butter flavoring, and egg substitute.
  6. Gently spread this dough over the fruit.
  7. Bake at 400 degrees for about 25-30 minutes or until the crust is a delicate brown.


  • Sugar: 17g
  • :
  • Calcium: 119mg
  • Calories: 155kcal
  • Carbohydrates: 30g
  • Cholesterol: 1mg
  • Fat: 3g
  • Fiber: 4g
  • Iron: 1mg
  • Potassium: 409mg
  • Protein: 4g
  • Saturated Fat: 1g
  • Sodium: 218mg
  • Vitamin A: 121IU
  • Vitamin C: 74mg
Nutrition Disclaimer
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