This low carb rhubarb crumble is a lovely dessert for the spring when the rhubarb has been freshly harvested.
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Rhubarb crumble is one of my husband’s favorite desserts. Ever. He isn’t following a low carb diet but is certainly happy to give my creations a try. This one definitely got his approval!
To make the base, roughly chop the rhubarb and place it in a saucepan. Add a little water and your sweetener of choice. As this is going to be cooked I go for something granulated like xylitol or Swerve. How much you add will depend on your personal taste and how sharp your rhubarb stalks are. I’d recommend adding maybe a teaspoon of sweetener, cooking the rhubarb until it really starts to break down, then tasting again.
Once you’ve got the rhubarb just right, transfer it to a small baking dish – the one I’ve used here is about 7×7″.
To make the crumble topping, add almond flour, flaxseed meal, low carb sweetener (I use granulated Splenda) and butter to a bowl. Oh and if you’re dubious about using Splenda because of the aftertaste then rest assured that I have made this dish many times for my Splenda-phobic husband and he doesn’t suspect a thing! Using your hands, rub the ingredients together until the mixture forms large breadcrumbs. It will take a few minutes but it is quite satisfying work! Spread it evenly over the rhubarb. Don’t worry of it doesn’t cover it completely as it is very pleasing to have little pockets of rhubarb bubbling up through the topping!
Place in a preheated oven and cook for 25-30 minutes. What an amazing smell! Divide into four serving dishes. This dessert is great on its own but some low carb vanilla ice cream would complement it very nicely too!
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