Low Carb Nut Free Rhubarb Crumble

Whilst fruit is packed full of goodness in the form of vitamins, minerals, fibre and phytonutrients it is a also packed with fructose, natural sugar and most will know from testing their blood sugar levels, that unfortunately, sugar is sugar and raises their blood sugar levels. For this reason, fruit can be really difficult to tolerate and even harder to tolerate if blended, blitzed or cooked.

Whilst I replace what fruit I would normally eat with plenty of vegetables and salads, fruit becomes one of my main cravings whilst pregnant as it is something that I struggle to tolerate. I try to stick to lower GI fruits, but as my pregnancy progresses my tolerance to even things like kiwi and berries becomes worse. For this reason I was very dubious about trying a cooked fruit dessert.

However, we have just moved back into the country and whilst picking out new fruit trees and shrubs to plant I came across the rhubarb plants and it hit me that rhubarb is one of my favourite cooked fruits and is very sharp. Looking up the carb content and GI value I found too many differing answers and so being pregnant with my usual high insulin resistance, I figured the best thing to do was to just cook it and try to make a low carb rhubarb crumble!

 

low carb nut free rhubarb crumbleI have made two versions of this crumble, one includes nuts in the topping and this is the second version which is nut free for anyone who cannot eat nuts! I have to say that the nut free version was my favourite out of the two!

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low carb nut free rhubarb crumble
Low Carb Nut Free Rhubarb Crumble
Print Recipe
Tart, but sweet enough as a delicious fruity pudding, this rhubarb crumble is definite comfort food eating. This nut free version uses coconut which gives the crumble topping a lovely naturally sweet crumble. Create a full crumble for colder days or eat the stewed rhubarb stirred into full fat Greek yoghurt, cream or a better tolerated ice cream for a lovely summer fruit fool pudding...delish!
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
low carb nut free rhubarb crumble
Low Carb Nut Free Rhubarb Crumble
Print Recipe
Tart, but sweet enough as a delicious fruity pudding, this rhubarb crumble is definite comfort food eating. This nut free version uses coconut which gives the crumble topping a lovely naturally sweet crumble. Create a full crumble for colder days or eat the stewed rhubarb stirred into full fat Greek yoghurt, cream or a better tolerated ice cream for a lovely summer fruit fool pudding...delish!
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
20 minutes
Ingredients
Stewed Rhubarb
Nut Free Crumble Topping
Servings: servings
Instructions
Stewed Rhubarb
  1. Cut the rhubarb stalks into 2 cm pieces (discarding both ends) and add to a non stick saucepan
  2. Wash the cut rhubarb in water (in the saucepan as this extra water helps the cooking process), roughly drain and add another 2 tbsp of water for cooking
  3. Cook on high until the rhubarb starts bubbling/boiling, stir and then turn the temperature down to a simmer for for 5 minutes until the rhubarb is cooked but still holding it's shape
  4. Sprinkle in the 2 tbsp of xylitol, stir through and add more to taste if required, then set the cooked rhubarb aside
Nut Free Crumble Topping
  1. Preheat an oven to 180°c
  2. Add all the dry ingredients to a bowl and mix well
  3. Add the vanilla extract and chunks of cold butter, then rub the butter into the dry ingredients between fingers to create a crumble
  4. Butter the bottom of ramekins or crumble dish, add the stewed rhubarb and sprinkle over the crumble topping
  5. Place in the middle of the oven and cook for 10 minutes or until the topping is golden and the rhubarb is starting to bubble at the edges
  6. Serve with double cream, clotted cream, full fat Greek yoghurt, full fat crème fraîche, real fresh custard or a well tolerated vanilla ice cream. More xylitol can be sprinkled on top if you feel the crumble is not sweet enough
Recipe Notes

A popular choice to add to stewed rhubarb is ginger and so fresh or dried ginger would work well if you like it, but avoid stem ginger due to the high sugar content.

Avoid adding dried fruits as these are very high in natural sugar! If changing the fruit used to something like apple, or berries then be sure to test levels regularly to see how the cooked fruit affects you. More information on this can be found on our spike testing page.

For a nutty version of this crumble, please see the low carb rhubarb crumble recipe.

Sweeteners for baking:-

Sweeteners vary greatly and so I advise using the one specified in the recipe for the best results. I find xylitol works very similar to sugar in baking, it weighs the same like for like as sugar and it is also a natural sweetener. Xylitol when eaten in large amounts may, like many sweeteners cause a laxative type effect, but I find it is not as bad as other sweeteners in this respect at all. The type of xylitol I purchase is called Total Sweet and is available in some larger supermarkets, health food stores like Holland & Barrett and on Amazon.

If you choose to use a different sweetener you may need significantly less than the recipe stipulates and you may experience a bitter aftertaste in your baked goods. Xylitol weighs the same like for like as sugar, where as many other sweeteners only need a tiny amount for the same sweetness, Jo xx

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Low Carb Nut Free Rhubarb Crumble

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