Go Back
Email Link
Print
Recipe Image
Instruction Images
Notes
–
+
servings
US
Metric
Print
Pin
5
from 1 vote
Strawberry Rhubarb Crumble
Tart and sweet fruits make this simple dish a star of easy and quick desserts. Skip the pie dough and replace it with a low-carb crumble, but save the flavor!
Course
Dessert
Cuisine
American
Diet
Diabetic (low glycemic)
,
Gluten-free
,
Low Calorie
,
Low Fat
,
Dairy Free
,
DASH (low-salt)
,
Vegan
,
Vegetarian
Keyword
Easy-to-prepare, Freezable, fresh fruit, Make Ahead, Oven, party food, plant-based
Diet...
Keto-Low-Carb
Nutrition
Serving:
100
g
Sodium:
4
mg
Calcium:
67
mg
Vitamin C:
39
mg
Vitamin A:
65
IU
Sugar:
4
g
Fiber:
4
g
Potassium:
318
mg
Calories:
173
Saturated Fat:
7
g
Fat:
9
g
Protein:
3
g
Carbohydrates:
22
g
Iron:
1
mg
Prep Time
5
minutes
Cook Time
30
minutes
Total Time
35
minutes
Servings
8
Calories
173
Author
Chief Desirist Dr Hanna
Ingredients
Filling
1
lb
ripe strawberries
hulled, halved or quartered, depending on size
1
lb
rhubarb
washed, cut into half inch/1.25cm
1
TBSP
lemon juice
2
TBSP
Truvia Brown Sugar Blend
1
TBSP
cornstarch
Crumble
4.95
oz
old fashioned oats
2
TBSP
tapioca flour
2
TBSP
Truvia Brown Sugar Blend
2
TBSP
coconut
unsweetened desiccated
½
tsp
ground ginger
2
oz
coconut oil
US
-
Metric
Instructions
Preheat the oven to 370 F, with fan.
Make the filling: in a medium-sized pot cook all ingredients on low heat together for 5 minutes, until the fruits are tender.
In a medium size bowl, mix all crumble ingredients by hand till well combined and in crumbs.
Spoon the fruit into a 6-cup sized / 1.5L ovenproof dish.
Sprinkle the crumble evenly over the fruit.
Bake for 30 minutes or until golden and bubbly.
Notes
Nutrition
Serving:
100
g
|
Sodium:
4
mg
|
Calcium:
67
mg
|
Vitamin C:
39
mg
|
Vitamin A:
65
IU
|
Sugar:
4
g
|
Fiber:
4
g
|
Potassium:
318
mg
|
Calories:
173
|
Saturated Fat:
7
g
|
Fat:
9
g
|
Protein:
3
g
|
Carbohydrates:
22
g
|
Iron:
1
mg