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  • Writer's pictureSarah Flower

Strawberry & Rhubarb Crumble

I love rhubarb - nothing nicer than picking fresh from the garden and making this delicious dessert. Rhubarb goes well with Strawberries, I add them just before popping on the crumble topping.

Recipe taken from my book, Eating to Beat Type 2 Diabetes, by Sarah Flower

Nutritional information Per Serving

369 Kcals

32.6g fat

4.4g net carbohydrates

9.7g Protein

Serves 6-8

650g rhubarb

100g strawberries, quartered

75g erythritol or xylitol (or stevia/monk fruit to taste)

100ml water

200g ground almonds

75g mixed nuts (processed)

40g mixed seeds

100g butter

• Preheat the oven to 180ºc/gas mark 4.

• Place your rhubarb in a saucepan and add the sweetener and water. Cook gently for 5-8 minutes to help start to soften the fruit. Add the strawberries.

• Pour the fruit into your ovenproof dish.

• Place your nuts in a food processor and whizz until they resemble fine breadcrumbs.

• In a bowl, combine the ground almonds, nuts and seeds. Add the butter and rub until it forms a texture similar to breadcrumbs

• Pour this over the fruit base, making sure it is spread evenly.

• Place the crumble in the oven and cook for 20 minutes

• Serve with a dollop of cream or my homemade Keto custard

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