Sugar Free Low Carb Rhubarb & Ginger Crumble. 4.7g carbs for a large portion of sheer luxury.
Ok. So I wasn’t able to produce a keto fruit crumble with fewer carbs. And once you drown it in obligatory crème anglaise custard, it becomes a 6g carbs dessert. But it is sooooo worth it. When something is THIS good, it can be forgiven, don’t you agree?
Rhubarb is amazing. It isn’t actually a fruit, even though it is mostly used in desserts like fruit pies and crumbles, or to make jellies and jams. Italians make liqueurs from it – the most famous being Rabarbaro Zucca. The Chinese have used it for centuries in medicine to address stomach ailments and relieve constipation. It is best known for its sky-high fibre and vitamin K content, but it also packs in loads of Vitamin C. And I bet you didn’t know that a cup of rhubarb has as much calcium as a glass of milk!
A good thing to remember is that rhubarb leaves are toxic, due to high levels of oxalic acid, so make sure you discard them safely if you have pets. The edible stalks are very tart, so they’re usually cooked in
poison sugar before being consumed. For my Sugar Free Low Carb Rhubarb and Ginger Crumble I used hothouse rhubarb stalks. This kind of rhubarb is grown in heated greenhouses, rather than outdoors, and produces stalks that are thin, bright crimson red, sweeter and more tender than those of the summer-grown varieties.
You can’t really use tinned rhubarb, as it is preserved in sugar syrup. It’s fresh rhubarb or nothing, I’m afraid.
How I Made Sugar Free Low Carb Rhubarb & Ginger Crumble.
Cooking the rhubarb is simplicity itself. Once you’ve washed the stalks and cut them into small chunks, you poach them until tender with some fresh ginger and Sukrin Gold. It takes just a few minutes. To make the crumble topping for this particular crumble version, I used ground almonds and desiccated coconut, even though I’m not a fan of the coconut taste. Still, using desiccated coconut helps keep the carbs low(ish). It’s a compromise I can live with 🙁
However, my favourite crumble topping by far – the one that comes closest to the flavour and texture of a ‘traditional’ crumble, is made with a combination of ground almonds and Fiberflour. This flour is a high-fiber, low-carb product (NOT gluten-free), that has been available commercially for just a few months. If you’re U.K. based, you can buy it on Amazon or other on-line retailers, or directly from Lonjevity-foods.I believe there are plans for it to be marketed in the U.S. too. But for now, if you’re based outside the U.K. and you want to get hold of some, your best bet is to contact the company directly and ask about their international delivery options.
I did try my best to find an alternative low-carb flour for my U.S. readers, but despite scouring the web for hours, I haven’t succeeded. Every so-called low-carb product I have come across has been either too high in carbs (despite being clearly marketed as low-carb!) or downright baffling!
Check out the picture below…
1g of carbs relates to just 1 teaspoon (5g) of product – highly misleading!
Serving suggestion is just 1 serving per day (1 teaspoon) – what is the use of that?
Contains a chemical known to cause reproductive problems – how on earth is this even allowed?
Today’s lesson: DON’T EVER TRUST ANYTHING ON THE FACE OF IT. ALWAYS CHECK THE BACK OF PACKAGING AND ESPECIALLY THE SMALL PRINT!
Back to Sugar Free Low Carb Rhubarb and Ginger Crumble, my suggestion is to make it as described and to serve it with my delicious keto custard. Or a sugar free vanilla ice-cream. Or just plain pouring cream.
- Yield: 4
- Serving size: ¼
- Calories: 405
- Fat: 38g
- Net Carbs: 4.7g
- Protein: 8g
- wash and cut rhubarb stalks into 3-4 cm chunks; place them in a saucepan with ginger, water and 30g Sukrin Gold.
- stir, cover with lid and simmer gently for 3 mins.
- taste test and add stevia powder to adjust sweetness (optional); cook uncovered for a further 1-2 minutes if necessary (depends on thickness of rhubarb stems).
- lay cooked rhubarb at the bottom of a baking mould (preferably glass) and set aside while you make the topping.
- in a large mixing bowl, put ground almonds, desiccated coconut, 40g Sukrin Gold and cubed butter (which must be very cold).
- pre-heat oven to 160C fan (180C static).
- squeeze the ingredients between your fingers a few times, so that they become well combined, then rub with your fingertips to make crumbs.
- top rhubarb with all the crumble topping and bake for 18-20 mins.
- serve with warm custard, cream or vanilla ice-cream.
If using Fiberflour instead of desiccated coconut, swap for the same quantity. The macros (per serving) will be: Kcals 330; Fat 24.5g; Protein 13g; Net Carbs 7g.
Metric kitchen scales are an inexpensive yet invaluable gadget to enable accurate measurement of ingredients. Store them upright in a cupboard or over your worktop and they'll only take up a tiny bit of space. Click HERE for the ones I use. For U.S. option click HERE.
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