This low carb rhubarb crumble is a lovely dessert that will finish your meal off perfectly. Sugar free and gluten free recipe.
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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.
Meanwhile, make the crumble topping, by adding almond flour, flaxseed meal, more low carb sweetener, and butter to a bowl. 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!
Once the rhubarb is cooked and with the right sweetness, transfer it to a small baking dish.
Spread the topping evenly over the rhubarb. Don’t worry of it doesn’t cover the rhubarb 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 15-20 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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Low Carb Rhubarb Crumble - a delicious gluten free and sugar free dessert recipe
- 6 stalks fresh rhubarb roughly chopped
- 1 tsp low carb sweetener eg xylitol
- 2 tbs water
- ½ cup almond flour
- ¼ cup flaxseed meal
- 3 tbs low carb sweetener
- 2 tbs unsalted butter
- Preheat the oven to 375F.
Add the rhubarb, sweetener and water to a saucepan and simmer until rhubarb is cooked.
Meanwhile, make the crumble topping by rubbing together the remaining ingredients until they are the size of large breadcrumbs.
Test the rhubarb for sweetness and adjust if necessary, then 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.
4g net carbs per serving (quarter of whole recipe)
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