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 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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