Low Carb Rhubarb Crumble

I don’t like wasting food grown in the garden or any food for that matter. The rhubarb was late growing and ripening. There was a lot of it but the stalks were thin. This recipe seemed the best use for it and I like crumble. It’s an easy recipe but I would say it gave four ‘not very big’ portions. The topping had good crunch and flavour. I enjoyed it very much with a splash of plant-based double cream. Enjoy!

Prep time: 20 mins | Cook time: 20 mins | Servings: 4

Nutrition (quarter of the recipe): Calories: 199 | Total Fat: 17g | Saturated Fat: 4g | Total Carbs: 9g | Net Carbs: 4g | Fibre: 5g | Sugar: 1g | Protein: 5g

Ingredients:

Filling:

  • 6 stalks fresh rhubarb, roughly chopped (the home grown rhubarb was quite thin)
  • 1 tsp granulated sweetener (used erythritol)
  • 2 tbsp water

Topping:

  • ½ cup almond flour
  • ¼ cup flaxseed meal
  • 3 tbsp granulated sweetener (erythritol)
  • 2 tbsp unsalted butter (I used lactose-free butter)

Method:

  • Preheat the oven to 375F. 
  • Add the rhubarb, sweetener and water to a saucepan and simmer until rhubarb is cooked. 
  • Whilst the rhubarb is cooking, make the crumble topping by rubbing together the almond flour, flaxseed, sweetener, and butter, until breadcrumb like in consistency.
  • Test the rhubarb for sweetness and adjust if necessary, then spread it over the base of a small baking dish. 
  • Sprinkle the topping over the rhubarb and bake for 15-20 minutes or until golden brown on top and the rhubarb is bubbling through the topping.
  • Serve & enjoy!!

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