Low carb 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!
Well, I’m pleased to announce that my test went so well, I’m happy to share this with you all. Please note, as always, we all find different foods effect our blood sugar levels differently and so whilst this recipe worked well for me, you may find it gives you different results. I’ve kept the recipe as low carb and refined sugar free as possible and have also tried to pair it heavily for the best results. I hope it works for you too!
Here are the results of my testing at before eating (4.4mmol/L), then at 15, 30, 60, 90 and 120 minutes after eating. I have tested so frequently to catch any high spikes and to give a better idea of how the crumble has truly effected my blood sugar levels.
To give you an example of my insulin resistance, I have taken no insulin when eating this and I currently take around 35 units of rapid acting insulin with meals (I’m 26 weeks pregnant and take 70 units of slow acting insulin before bed and between 20 – 35 units of rapid acting insulin with meals).