Comments on: Gluten-Free Rhubarb Crumble Recipe (Sugar-Free, Keto)

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 20 Jan 2022 16:16:55 +0000

In reply to Terry. You can use the rhubarb right from frozen.

By: Terry

Terry — Thu, 20 Jan 2022 01:27:17 +0000

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.

By: Lisa MarcAurele

Lisa MarcAurele — Sun, 08 Sep 2019 12:36:07 +0000

In reply to Olive. It depends on the stevia product you are using. I have some guidelines and a conversion chart on my low carb sweeteners post.

By: Olive

Olive — Sat, 07 Sep 2019 19:12:12 +0000

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.

By: Lisa

Lisa — Sat, 22 Sep 2018 19:11:35 +0000

In reply to Lu. Thanks for the tip Lu!

By: Lu

Lu — Fri, 21 Sep 2018 19:31:29 +0000

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.

By: Lisa

Lisa — Tue, 12 Jun 2018 12:27:46 +0000

In reply to Elizabeth McEwen. Thanks for the tips Elizabeth!

By: Elizabeth McEwen

Elizabeth McEwen — Mon, 11 Jun 2018 21:42:18 +0000

In reply to Elizabeth.

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!

By: Lisa

Lisa — Wed, 06 Jun 2018 16:43:26 +0000

In reply to Elizabeth. 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.

By: Elizabeth

Elizabeth — Wed, 06 Jun 2018 15:54:01 +0000

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?

By: Lisa

Lisa — Sat, 26 May 2018 21:48:02 +0000

In reply to Wendy Peters. You are so lucky to have all that rhubarb!

By: Wendy Peters

Wendy Peters — Sat, 26 May 2018 17:07:47 +0000

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!