Rhubarb Crumble with Vanilla Whipped Cream
It's rhubarb season here in Sweden and I just couldn't resist trying to make some rhubarb crumble (rabarberpaj). A great thing about rhubarb is that it's naturally low in carbs, making it a great base for a low carb dessert. I was inspired by the recipe found at
Swedish Diet's Blog but changed a few ingredients and change the measurements to grams. This pie has lots of nuts in it. I used chopped almonds and hazelnuts to give it a crunchy feeling and a contrast of texture. Admittedly, I found myself chewing alot because of the nuts. That's not necessarily a bad thing, chewing lots makes you feel full faster, so take such a big portion in the beginning. Because there's not sugar or flour, you don't get the same sort of crunchy feeling from the topping. But hey, you won't miss that when you put the whipped cream on it. My husband really liked this so hopefully if you do try it out, it'll be a summer dessert you can enjoy aswell!
Rhubarb Crumble3 rhubarb stalks, cut into medium sized cubes (425-450g)
60g chopped almonds (not too small that it's a flour, but not too big either!)50g chopped hazelnuts (again, like the almonds, not too small)100 ml shredded coconut
150 ml almond flour100 ml coconut flour250g melted butter4 tbsp stevia "sugar" (the white stuff, not the green stuff)
1/2 tsp cinnamon1/2 tsp vanilla powder1 tsp baking powder1) Melt the butter with 2 tbsp of Stevia Sugar.2) Preheat the oven to 200 degrees C (390 F) and place the rhubarb pieces into a buttered ovenproof dish.3) Except for the cinnamon and the remaining 2 tbsp of stevia sugar, mix together the dry ingredients in a medium sized bowl.
4) Sprinkle the cinnamon and stevia sugar on top of the rhubarb.
5) Mix the melted butter with the dry ingredients.6) Spread the mixture on top of the rhubarb and bake in the oven for 20 minutes.7) Enjoy with some whipped cream sweetened with stevia and