Strawberry Rhubarb Crumble

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: 100gSodium: 4mgCalcium: 67mgVitamin C: 39mgVitamin A: 65IUSugar: 4gFiber: 4gPotassium: 318mgCalories: 173Saturated Fat: 7gFat: 9gProtein: 3gCarbohydrates: 22gIron: 1mg

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings

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