Strawberry Rhubarb Crumble with Vanilla Bean Sauce | Keto | Low Carb

This Strawberry Rhubarb Crumble with Vanilla Bean Sauce is the ultimate spring or early summer dessert to make with garden fresh strawberries and rhubarb. This Strawberry Rhubarb Crumble has a generous buttery crumble topping to complement the tangy filling and is served with a creamy Vanilla Bean Sauce. A crumble is a great alternative to making a pie, and is a great way to showcase the berries and rhubarb.

This recipe is wonderful for the those following a low carb diet as strawberries and rhubarb are both low in carbohydrates. I've used a combination of almond flour and coconut flour in the crumb topping which are also low in carbohydrates.

Strawberry Rhubarb Crumble with Vanilla Bean Sauce | Keto | Low Carb

Ingredients: Strawberry Rhubarb Crumble Ingredients:

3 cups fresh strawberries, cleaned, stems remove, and chopped

1 cup rhubarb, cut into very small bite size piece

1/2 teaspoon xanthan gum

4 Tablespoons granulated sweetener, such as Swerve

1 teaspoon fresh lemon juice

Crumb Topping:

2 T Butter, melted

1/2 Cup almond Flour, Fine Ground

1 1/2 T granulated sweetener, such as Swerve (or other sweetener)

1 tsp Lemon Zest

1 T coconut flour Note: you may double the topping if you like a thick crumb topping

Directions:

1. In a small mixing bowl, mix all topping ingredients together until a crumbly dough forms. Set aside. 2. In a medium size mixing bowl, add strawberries, rhubarb, lemon juice, xanthan gum, and granulated sweetener. Gently mix until well combined.

3. Pour strawberry mixture into greased 9x9 baking dish or 10-inch cast iron skillet

4. Sprinkle topping mixture over the strawberry mixtures. 5. Cover the baking dish (or cast iron skillet) with aluminum foil and bake for 20-30 minutes. Remove foil and bake an additional 10 minutes are until berries are bubbly and crumb topping is golden. Vanilla Bean Sauce Ingredients:

2 cups heavy whipping cream

1/3 cup (65 g /2.3 oz) granulated sweetener, such as Swerve

1 teaspoon vanilla bean paste or 1 to 2 teaspoons pure vanilla extract

Directions:

1. Place all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 20-25 minutes (the longer you cook it, the thicker it will get so keep cooking until desired consistency).

Serving Suggestions: 1. Drizzle sauce over Strawberry Rhubarb Crumble right before serving. 2. Keep leftover vanilla bean sauce for low carb/keto pancakes, waffles, fresh berries (strawberries, blackberries, blueberries, or raspberries). Serve warm or slightly cool (the sauce will thicken as it cools).

The vanilla bean sauce will keep in the refrigerator, in an airtight container, for up to a week.

Nutritional Information: coming ...