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
- 6 stalks fresh rhubarb, roughly chopped (the home grown rhubarb was quite thin)
- 1 tsp granulated sweetener (used erythritol)
- 2 tbsp water
- ½ cup almond flour
- ¼ cup flaxseed meal
- 3 tbsp granulated sweetener (erythritol)
- 2 tbsp unsalted butter (I used lactose-free butter)
- 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!!