Here's an easy to make low-carb and gluten-free rhubarb crumble recipe. It's one of the best ways to enjoy this tart spring seasonal crop!
It was so exciting to see rhubarb in the produce section of my local grocery store! So, of course, I just had to grab a few stalks.
My favorite way to enjoy this spring gem is in a crisp mixed with strawberries. But, I've also used rhubarb in low carb muffins.
However, this time, I wanted to make a low carb gluten free rhubarb crumble recipe. I had never made it before, so I used this recipe as a guide.
I was curious to see how the rhubarb tasted plain without the strawberries. And, I wanted more of a flour crust versus a crunchy nut based one.
For the recipe, I used four stalks of rhubarb. Mine were a very deep red. In fact, the woman working the grocery store checkout commented on the color.
It's funny because I was in the self-checkout and couldn't get the rhubarb stalks to register after weighing them. It turns out I had to balance them upright in the shape of a tipi.
So, the lady who was assigned to the self-checkout lanes had to come help me. That's when she told me what a nice color the rhubarb was.
All the trouble buying this tasty fruit was worth it! The sugar-free gluten free rhubarb crumble was super delicious!
The crumble was devoured almost immediately after taking the photos. And it was just as tasty or even better than the usual mix which adds strawberries.
I can tell you that the next time I go to buy groceries, I'm picking up a lot more rhubarb. I just love it's tart flavor and want to freeze a bunch for later when it's out of season.
I've got to get on my husband to plant some rhubarb in our backyard. I want to make sure I've got a good stock of it in the future!
I'll definitely be making this low carb sugar and gluten free rhubarb crumble again. But, I need to find a few more ways to enjoy this yummy spring crop.
The color of the fresh rhubarb was really appealing. I'd love to find a similar variety to grow in our yard. So I'll be visiting the gardening centers this weekend to look for some healthy plants.
Technically, rhubarb is a vegetable, but since it's treated like a fruit in the kitchen, that's what I always call it. If you want to learn more about it, check out the page devoted to it on Wikipedia.
Do you grow rhubarb in your yard? What's your favorite thing to make with it?
Low Carb Gluten Free Rhubarb Crumble Recipe
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Gluten Free Rhubarb Crumble
- 4 stalks rhubarb about 400 grams
- ½ teaspoon vanilla extract
- 2 tablespoons Pyure All-Purpose or Sukrin+ (or ¼ cup sugar)
- ½ teaspoon xanthan gum or glucomannon
- 1 cup almond flour about 112 grams
- ¼ cup coconut flour about 28 grams
- 1 tablepoon Pyure All-Purpose or Sukrin+ (or 2 tbsp. sugar)
- ¼ cup butter cut into small pieces
- Chop rhubarb into bite sized pieces. Combine in medium bowl with vanilla, 2 tablespoons Pyure (or desired sweetener), and xanthan gum. Spread out into small casserole dish.
- Combine almond flour, coconut flour and 1 tablespoon Pyure (or desired sweetener) in medium bowl. Blend in butter pieces using pastry cutter or fork. Sprinkle topping evenly on top of filling.
- Bake at 350°F for 35-40 minutes or until top is golden. Serve warm. Can be topped with ice cream or whipped cream.
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Array ( [serving_size] => 1 [calories] => 321 [carbohydrates] => 16 [protein] => 8 [fat] => 26 [saturated_fat] => 9 [cholesterol] => 30 [sodium] => 125 [potassium] => 289 [fiber] => 8 [sugar] => 3 [vitamin_a] => 500 [vitamin_c] => 10.7 [calcium] => 150 [iron] => 2.3 [serving_unit] => cup )
Notes on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Haven't made this yet, but I also have 5 mature rhubarb plants and therefore a lot of frozen diced rhubarb. Can I use frozen here? should I defrost it or stew it as someone mentioned in their comments? Thanks.
You can use the rhubarb right from frozen.
I want to use Stevia. What amounts would I use. Can't wait to make it as we grow rhubarb and have lots of it. Thank you.
It depends on the stevia product you are using. I have some guidelines and a conversion chart on my low carb sweeteners post.
Love the low carb take on this most British of desserts. I stewed the Rhubarb in just enough water to cover and a little sweetener first, really brings the flavours out and prevents it from being too dry.
Thanks for the tip Lu!
This looks delicious, and I am hoping to try this it out as I am getting some rhubarb from a friend. I do have some misgivings about the xantham gum - which is very off-putting when you read what it comes from. Was going to try glucomannan as that sounds somewhat healthier. However, that can expand quite rapidly and so comes with a warning of a choking/blockage hazard if you don't drink it with plenty of water.
Does anyone have experience with glucomannan?
From my own experience, you need to adjust the glucomannan slowly as you may need less of it than xanthan. I've never had any choking/blockage issues with it.
I made this recipe for dinner this evening, and used Glucomannan which I ordered especially for this. I am very aware of the choking warning so was careful not to exceed half a teaspoonful. That really seems very little, but I discovered that stuff is quite powerful!. When I used to make rhubarb (or any other )crumble, I always put a little liquid over the fruit, and I notice this recipe does not call for that. So to me it seemed a little dry when it came out. However, we topped it with canned coconut milk - which then thickened to just the right consistency (glucomannan power?) and the entire dish was PERFECT!
Thanks for the tips Elizabeth!
I have at several mature rhubarb plants that were here when I moved in over 20 years ago. 18 months ago we put away sugar and are trying to avoid gluten, so I have not been cooking with the rhubarb. Now I can make this dessert and start using my rhubarb again! HOORAY!! Thank you for the recipe!
You are so lucky to have all that rhubarb!
i used to grow it, but it died and i just haven't gotten around to planting more, my mom always grew it. i have used it in pies, crumbles, crisps, jams mixed with any berry,and have seen a sauce for chicken. I have canned it, frozen it, and used it fresh. i never tried to dry it though.
It's definitely on my list to get planted in the yard. Such a versatile veggie that can be used as a fruit.
Just a note on Rhubarb that a lot of people do not know - there is a Strawberry Rhubarb. It is a red rhubarb vs a green. Milder in flavor. If you look back at old vintage recipes - Strawberry rhubarb deserts actually had no strawberries in them. But - I love both, rhubarb by itself or with strawberries.
You know, I bet this one was a strawberry rhubarb. It was a deep red color and had a fantastic flavor.
Lovely and healthy recipe, something the kids would definitely enjoy!
Agree! My 4 year old enjoyed this one.