Healthy Rhubarb Dessert Recipes

Fresh strawberries and rhubarb meld together under a crisp oat crumble in this gluten-free dessert recipe made in just one skillet. If you're not gluten-sensitive, regular rolled oats will work too. Top with a dollop of whipped cream for an extra-special treat.

In this fruit crisp, the crunchy oatmeal topping and the peach-rhubarb filling get a lively kick from finely chopped crystallized ginger. (If you're not a ginger fan just leave it out.) The fruit filling is sweetened to match the peach-rhubarb combination--if you use other fruit that is very ripe and/or sweet, reduce the sugar in the filling to 3 tablespoons. The topping can be made ahead, so consider making a double batch and storing half in the freezer to have on hand for a quick dessert.

Rhubarb is a tangy counterpart for sweet raspberries in this fruit crumble recipe. For a nutty flavor and a boost of nutrition, this healthy dessert uses whole-grain rye flour and toasted pecans. Serve the crumble with your favorite vanilla frozen yogurt or a dollop of whipped cream.

These healthy strawberry-rhubarb bars are perfect for spring. Strawberries add sweetness to balance the tart flavor of the rhubarb, while a nutty topping adds delicious crunch.

Tart rhubarb and sweet strawberries turn tender in their own juices beneath a brown sugar and oat crumble topping. This spring-inspired dessert comes together quickly without pie crusts to unroll; the tender fruit cooks quickly to make this a great last-minute dessert option too. Serve warm for the most luscious texture.

Strawberries and rhubarb are a classic springtime combo, but you could use cherries or apricots if you prefer. Baking this pretty galette on a heated surface like a baking stone creates a crisp, sturdy bottom.

Chunks of rhubarb accent this moist, tender cake. Sprinkle cinnamon and sugar over the batter before baking to create a crisp top. Enjoy a slice of rhubarb cake for breakfast or dessert.

Ginger cookies absorb moisture from a rhubarb-laced whipped cream, turning them into cake-like layers while this icebox cake chills in the fridge. We also layered in fresh strawberries for gorgeous color and a little extra sweetness. Pre-chilling a metal mixing bowl in the freezer cools the compote down in a snap.

Here we swirl jammy fruit through the almond-based pastry cream, frangipane, in a pretty herringbone pattern. The earthy flavor of spelt flour is a nice complement to the filling. Look for it with other flours at well-stocked supermarkets.

We chose the classic combination of strawberries and rhubarb for this easy cake, but you can substitute 3 cups of any ripe fruit you'd like. Yogurt adds a creaminess that pulls the whole cake together.

Ginger and rhubarb team up in this easy rhubarb crisp recipe. Almond flour and chopped pistachios add some nuttiness to the topping and also make this crisp gluten-free.