Categories: Dairy-Free Low-Lactose Diet RecipesDASH Low Salt Diet RecipesDessertsDiabetic Low Glycemic Diet RecipesGluten-free Diet RecipesKeto-Low Carb Diet RecipesLow Calorie Diet RecipesLow Fat Diet RecipesVegan Diet RecipesVegetarian Diet Recipes

Strawberry Rhubarb Crumble

Strawberry Rhubarb Crumble floating

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These sweet fruits make this simple strawberry rhubarb crumble a star of easy and quick desserts. Skip the pie dough and replace it with a low-carb delight.

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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
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8
Calories 173kcal
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

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

 

For even more Diet Delight recipes click here. To turn this low carb dessert into an easy on the go snack check out this link.

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Chief Desirist Dr Hanna

Former PhD chemist turned to chocolatier. Now in New Hampshire USA starting a food business in my 3rd country, after NZ and AU. I’m very committed to sustainability, defined as buying locally, shunning preservatives & artificial ingredients, and using only natural fruits and herbs and highest cocoa content possible for chocolates

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Published by
Chief Desirist Dr Hanna
Tags: Americanfreezablefresh fruitmake aheadOvenparty foodquick
5 years ago

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