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A delicious rhubarb tart with a flaky crust on a white plate.

Low-Sugar Rhubarb Crisp with Chia Seeds

This low-sugar rhubarb crisp with chia seeds offers a delightful balance of tart and sweet, perfect for a guilt-free dessert or breakfast. The chia seeds add a healthy boost of omega-3s and fiber.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Filling
  • 6 cups rhubarb chopped
  • 0.5 cup maple syrup
  • 2 tablespoons cornstarch
  • 2 tablespoons chia seeds
  • 1 teaspoon vanilla extract
Topping
  • 1.5 cups rolled oats
  • 0.5 cup whole wheat flour
  • 0.25 cup brown sugar
  • 1 teaspoon cinnamon
  • 0.5 cup cold butter cut into small pieces

Equipment

  • Oven
  • Baking dish (9x13 inch)
  • Large bowl
  • Medium bowl
  • Pastry blender (optional)

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Make the Filling
  1. In a large bowl, combine chopped rhubarb, maple syrup, cornstarch, chia seeds, and vanilla extract. Stir well to coat the rhubarb.
  2. Pour the rhubarb mixture into the prepared baking dish and spread evenly.
Make the Topping
  1. In a separate medium bowl, combine rolled oats, whole wheat flour, brown sugar, and cinnamon.
  2. Add the cold butter pieces and use your fingers or a pastry blender to cut the butter into the dry ingredients until coarse crumbs form.
Assemble and Bake
  1. Evenly sprinkle the topping mixture over the rhubarb filling.
  2. Bake for 35-45 minutes, or until the rhubarb is tender and bubbly, and the topping is golden brown and crisp.
  3. Let the crisp cool for at least 15 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of yogurt, if desired.

Notes

For extra flavor, you can add a pinch of nutmeg or ginger to the rhubarb filling. If fresh rhubarb is not available, frozen rhubarb can be used; do not thaw it before mixing with other ingredients. Store leftovers in an airtight container in the refrigerator for up to 3 days.