Did you know that rhubarb is a vegetable? Get one of your daily veggie servings this way. Bonus: You can make this sugar- free, too.
Rhubarb Crisp with Pine Nut Streusel Topping
From “Sweet & Skinny: 100 Recipes for Enjoying Life’s Sweeter Side Without Tipping the Scales” by Marisa Churchill (Potter). Note: You can make this sugar free (and save 100 calories per serving) by substituting 1/2 cup plus 3 1/2 tablespoons of Truvia for the brown sugar in the topping, and 1/4 cup Truvia for the granulated sugar in the filling. Serves 6.
Ingredients
TOPPING
1/4 cup ( 1/2stick) unsalted butter, cold
1 1/2 ounces (3 tablespoons) reduced-fat cream cheese, cold
3/4 cup all-purpose flour
1/3 cup (packed) dark brown sugar
2 tablespoons pine nuts
1 teaspoon pure vanilla extract
1 teaspoon finely grated lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
FILLING
1/2 cup granulated sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
10 ounces rhubarb, cut into 1/2-inch pieces (about 3 cups)
Directions
Make the topping: Cut the butter and cream cheese into 1/4-inch cubes, arrange them in a single layer on a baking sheet, and freeze until they are very firm but not frozen solid, about 20 minutes.
Using a standing mixer fitted with the paddle attachment, mix the flour, brown sugar, pine nuts, vanilla, lemon zest, cinnamon, ginger, nutmeg and salt on medium-low speed just to combine. Add the chilled butter and cream cheese, and mix on medium speed until they are in small pebble-size pieces. Freeze the topping mixture for 15 minutes.
About 20 minutes before baking, preheat the oven to 375 with a rack in the center position.
Make the filling: In a medium bowl, stir together the sugar, flour and cinnamon. Add the rhubarb and toss until it is evenly coated.
Divide the filling evenly among six 6-ounce ramekins or custard cups. Top each with 1/3 cup of the topping. Bake until the topping is golden and the rhubarb is bubbling, about 25 minutes. Let cool for about 20 minutes. Serve warm, topped with ice cream if desired.
Per serving (without ice cream): 240 calories, 8 grams fat. Sugar-free version, 140 calories, 8 grams fat.
