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!
I 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!