Spring is here and if you follow this blog closely or have been out to our farm then you know we have one HUGE row of rhubarb and a smattering of additional patches elsewhere on our property. Nobody in their right minds could possibly utilize that much rhubarb!
Along with the sheer volume of spring rhubarb, it brings with it a sense of guilt over the waste. I’ve planned to tackle part of those guilty feelings by making rhubarb wine every other year. Last year we used 30-40 pounds to make wine – but this is the off year. Although I plan on creating and canning some Victoria Sauce soon, I still needed a way to use more of the rhubarb and nothing screams spring like Rhubarb Crisp! I only had one catch…I’m eating a Ketogenic diet!
I came up with a nice recipe for a more Keto friendly crisp that you could use with any low-carb berry or rhubarb. Here’s how I was able to delight in this sweet but tart treat!
Keto Friendly Rhubarb Crisp
- 6 cups Rhubarb (cut in 1″ cubes)
- 1/2 cup Swerve (powdered sweetener)
- 1/2 cup Almond Flour
- 1/2 tsp Xanthan Gum (thickens the juices)
- 1/2 tsp Cinnamon
- 1/2 cup Butter (cool/room temp)
- 4 Tbsp Almond Flour
- 1/2 cup Rolled Oats
- *3 Tbsp Swerve (reserved from the filling ingredients)
- Pink Himalayan Salt to sprinkle on top (see directions)
Preheat oven to 375. Mix all of the filling ingredients in a large bowl, make sure to reserve 3 Tbsp sweetener for the topping! Once combined, pour the filling into an 8×8 glass baking dish.
*Side Note* If you don’t mind a few extra carbs, try adding a 1/2 cup of Blueberries to the mix, these will add to the natural sweetness but will pack on an additional 10g of carbs for the entire dish!
Proceed to place all topping ingredients into the bowl you just used. Cut together until it resembles resembles course, chunky oatmeal. Sprinkle onto the top of your filling mixture evenly then top with a pinch or two of the Pink Himalayan Salt.
Bake uncovered for 30 minutes or until golden brown. Makes 8 servings.
Approx Carb Counts——————————————–
Now some of you may still find this recipe a little tart but I did pull the trigger and added only a 1/4 cup of blueberries to my latest batch. This helped keep the dish balanced in it’s sweetness as well as healthy. The Oats do add some carbs but they are no worse than the Almond Flour carb content…both are MUCH better than the full wheat flour version.
Keep in mind, I DO NOT count NET Carbs. For those of you who do, this means your NET Carbohydrate count will be lower than the total carb approximate I am calculating. While I count fiber into my carb count, this allows me a cushion in my daily consumed totals.
All in all, this Rhubarb Crisp comes in at approximately 14g of carbohydrates based on 8 servings. If like me, you are not used to indulging in sweet desserts, then you’ll be more than pleased. Just think, you could even afford to add a dollop of full-fat vanilla whip cream!
If an 8×8 pan is too tempting, simply cut the recipe in half and bake it in a bread loaf sized pan like I did!