Description
A delicious no-added-sugar dessert combining tart rhubarb and sweet strawberries, topped with a crunchy almond flour crumble.
Ingredients
Scale
- 3 cups fresh rhubarb, cut into 1/2-inch pieces
- 1 cup fresh strawberries, hulled and sliced
- 1/4 cup wholesome granulated allulose
- 2 tbsp Lakanto granular monk fruit
- 1 tbsp arrowroot powder
- 1 tsp fresh lemon juice
- 1/2 tsp ground cinnamon
- 1 cup Bob’s Red Mill almond flour
- 1 1/2 tbsp Kerrygold unsalted butter, cold and cubed
- 1 large egg white, lightly beaten
- 1/2 tsp ground cinnamon
- Pinch of fine sea salt
Instructions
- Preheat your oven to 350°F.
- Prepare the baking dish by lightly greasing an 8×8 ceramic dish.
- Mix the allulose, Lakanto, arrowroot powder, and cinnamon in a bowl.
- Add the rhubarb, strawberries, and lemon juice, tossing to coat.
- Spread the fruit mixture evenly in the prepared baking dish.
- Prepare the crumble by blending almond flour, Lakanto, cinnamon, and salt.
- Cut the cold butter into the mixture until it resembles sandy crumbs.
- Incorporate the lightly beaten egg white into the crumble mixture.
- Chill the crumble mixture in the refrigerator for 10 minutes.
- Top the fruit with the crumble mixture, covering it completely.
- Bake for 38–42 minutes until the topping is golden and the filling is bubbling.
- Let the crisp rest for at least 30 minutes before serving.
Notes
Serve with whipped coconut cream or vanilla yogurt for extra indulgence.
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg