Craving a homemade baked pie?

Rhubarb Crisp is the answer while on the Ideal Protein Diet – a mock rhubarb pie.  The smell of this fresh Rhubarb Crisp baking in the oven with the Ideal Protein Maple Oatmeal as the topping is divine!

Ideal Protein Rhubarb Crisp

If you don’t have fresh rhubarb, try finding frozen bags of Rhubarb in your local grocery store.  I found it at Whole Foods and Central Market here in Seattle, WA.  I’m using frozen for this recipe.  If you decide to use fresh, then you’ll want to add about 2-4 teaspoons of water to the pan to give it some liquid.  You don’t need that much though or else you’ll be spooning water out of the pan at the end.

Frozen Rhubarb

I’ve added vanilla, cinnamon, and Stevia in the Raw while it’s sauteing in the pot.

Simmered Rhubarb

Use your favorite mini pie pan to spoon the simmered Rhubarb into.  I used a total of 6 cups of frozen Rhubarb and after cooking and simmering, I was left with 4 cups of Rhubarb compote which calculates as 2/3 cup of Rhubarb compote equals 1 cup/serving of vegetables on the Ideal Protein Diet.

Rhubarb Pie

Mix the Ideal Protein Maple Oatmeal together with a small amount of water just to stir and top on the Rhubarb compote for browning.


Ideal Protein Maple OatmealIP Maple Oatmeal

 

The taste of sour and sweet mixed together with an oatmeal crust topping felt like Southern comfort food.  Warm.  Sweet.  Sour.

Rhubarb Crisp

 

Ideal Protein Rhubarb Crisp Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Dessert
Serves: 1
Ingredients
  • 6 cups frozen rhubarb
  • 2 tsp cinnamon
  • 3 tsp pure vanilla
  • 13 packs of Stevia in the Raw
  • dash of salt
  • Ideal Protein Maple Oatmeal
  • 1 oz of water
  • I Can't Believe It's Not Butter spray
Instructions
  1. Rhubarb Mixture (Makes more than 1 serving so you can freeze and use when needed to make a single serving):
  2. Heat medium size pot on medium heat.
  3. Add frozen rhubarb to pot and cook until tender stirring frequently.
  4. Add cinnamon, vanilla, salt while cooking.
  5. Add Stevia in the Raw when the mixture is about done cooking and stir completely.
  6. Preheat oven to 400 degrees Fahrenheit.
  7. Spoon ⅔ cup of Rhubarb compote into single mini pie dish.
  8. Mix 1 pack of Ideal Protein Maple Oatmeal with 1 oz of water and stir with a fork to barely wet.
  9. Crumble the oatmeal mixture over the Rhubarb compote and spritz with I Can't Believe It's Not Butter spray so it can brown.
  10. Cook in the oven for 20-30 minutes until top is browned and bubbling.
  11. Allow to sit for about 10 minutes before eating.

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  • Lisa

    Wow…now that rhubarb crisp looks great. I can’t believe we can have this on Ideal Protein! Where did you find Rhubarb this time of year?

  • http://www.Lamberjules.com/ Amber Baldwin

    Lisa I found mine at a place called Central Market here in the Seattle area. Some Whole Foods stores will have it as well or maybe a Trader Joes in the winter. I used frozen which already comes cut up and cleaned.

    I’m thinking I need to grow a rhubarb plant this summer!

  • addielaughery

    what would be a “serving”?

  • http://www.Lamberjules.com/ Amber Baldwin

    Hello Addie – The rhubarb crisp is a serving size of 1. I’ve updated the recipe to show that. Sorry about that. Hope you enjoy.

  • Lori

    what if you use fresh rhubarb, 6 cups rhubarb and how much water do you add?

  • http://www.Lamberjules.com/ Amber Baldwin

    Lori – Rhubarb already has a lot of water in it, so add about 1/3 cup of water to start. You could even add 1/2 of the 1/3 cup and then keep adding as it cooks down. We really don’t want to add a bunch of water to the rhubarb, but need it to cook down which requires just a bit of an addition.

    So in summary, start off with small amounts of water and add if necessary.

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  • marianna

    Your recipe says cook rhubarb (i am using fresh) until tender. How long does that typically take and how tender should it be?

  • josie

    It’s probably my own inexperience…but I found this recipe to be confusing. Why use 6 cups of rhubarb and then use only 2/3 of it? why not just reduce the whole recipe altogether? Again, it must be me, but I didn’t think it wasn’t very tasty. Looked nothing like your photo. The maple oatmeal hardened and was just a glob on top. the rhubarb was messy. yuk.

  • http://www.Lamberjules.com/ Amber Baldwin

    It should be fork tender – meaning you can insert a fork into the rhubarb and it punctures easily and removes easily. It will be very soft.

  • http://www.Lamberjules.com/ Amber Baldwin

    Josie – thank you for pointing out the confusing parts of the recipe. I’ve since updated the recipe. The rhubarb mixture makes more than 1 serving and can be stored in the fridge or frozen to use anytime you want to make a single serving of the rhubarb crisp. Hence the reason you would use 2/3 cup of the mixture for one serving.

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  • Abbi

    On my Phase I sheet it says the rhubarb has to be raw in order for it to count. Does your guys say something different? I’m dying to try this recipe. Can you use a different IP packet in place of the oatmeal? Has anyone tried?