Sugar-free rhubarb strawberry crumble
Rhubarb is one of the least caloric vegetables. It is a great source of fiber, vitamin K, C and antioxidants.
Since rhubarb’s taste is acid, it is often cooked with a lot of sugar. That’s why we offer you an alternative which tastes really great (trust me it was eaten fast!).
- For the base:
- 2 cups of diced rhubarb (2 stalks)
- 2 cups of diced strawberries
- lemon juice of ½ lemon
- zest from a lemon or orange
- 4 tablespoons of honey
- 1 and ½ tablespoon of cornstarch (you can replace it with arrowroot powder)
- a pinch of salt
- For the crumble:
- ½ cup of nuts, almonds, pecans (or any mix of nuts of your choice)
- ¾ cups of flour (you can replace it with almond flour)
- 1 teaspoon of honey
- 1 teaspoon of cinnamon
- 4 tablespoons of coconut oil
- a pinch of salt.
- Preheat oven to 200 C.
- Put all the ingredients for the base and mix them in a bowl.
- Place the above in a greased baking pan.
- In another bowl, mix together nuts, flour, honey, cinnamon and salt. Add coconut oil and mix with your fingertips until you obtain crumbs.
- Top fruits with the mixture.
- Bake for 25 minutes.
First wash the stalks.
Cut the ends of the stalk at the base and near the leaves.
Peel off the surface of the rhubarb (it is toxic!) it mostly looks red. What you actually eat is the green part of it below.
Finally slice the stalks finely.