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Low-Carb Rhubarb Crumble

5 stars, average of 2 ratings

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This recipe is for everyone who loves rhubarb! Sweet-tart rhubarb flavored with vanilla and star anise and topped with delicious almond & pecan crumble. It can't get more summery than that!

What I love about crumbles is how easy they are to put together with just a few ingredients and don't require complicated preparation. A crumble is a foolproof dessert that can't simply go wrong!

You can serve this crumble on its own of even better with whipped cream, mascarpone, sour cream, creme fraiche, or coconut cream for dairy-free.

Recipe Tips & Substitutions

If you can't eat dairy or you are vegan, use virgin coconut oil or palm shortening from sustainable agriculture instead of butter. If you can't eat nuts, skip the pecans and use ground sunflower seeds instead of almond flour. Do not use coconut flour as that won't work in this crumble.

Instead of sugar I used Erythritol although you can also use Swerve or Allulose. Low-carb granulated sweetener will be the best option in this easy summer dessert.

If you're using frozen rhubarb instead of fresh, let it defrost before cooking with the vanilla, anise and sweetener.

Rhubarb has a high water content so this crumble will be quite moist. If you want to reduce the moisture, you can add 1 to 2 tablespoons of chia seeds and stir through the warm rhubarb mixture. Let it sit for 15-20 minutes and then add the crumble topping. Alternatively, you can bake the crumble separately by simply spreading on a baking sheet lined with parchment paper and baking it for 5 to 8 minutes. To serve, spoon some of the cooked rhubarb into a bowl and top with the baked crumble.

More Low-Carb Crumble Recipes

Rhubarb is ultra low in carbs and my favorite fruit to use in a crumble but it's certainly not your only option if you follow a low-carb diet. Check out some of these other recipes:

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Hands-on Overall

Serving size about 115 g/ 4 oz

Allergy information for Low-Carb Rhubarb Crumble

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Nut free
✔  Nightshade free
✔  Pork free
✔  Avocado free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free
Pescatarian
Vegetarian

Notes

  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, about 115 g/ 4 oz)

Net carbs5.9 grams
Protein7 grams
Fat25.1 grams
Calories279 kcal
Calories from carbs 9%, protein 10%, fat 81%
Total carbs10.8 gramsFiber4.9 gramsSugars3.3 gramsSaturated fat5.1 gramsSodium35 mg(2% RDA)Magnesium88 mg(22% RDA)Potassium450 mg(23% EMR)

Ingredients (makes 6 servings)

Rhubarb anise base:
  • 500 g fresh or frozen rhubarb (1.1 lbs)
  • 1 vanilla pod, cut widthwise
  • 2 star anise
  • 1/3 cup granulated Erythritol, Swerve or Allulose (67 g/ 2.4 oz)
  • 1 tbsp water (15 ml)
Topping:

Instructions

  1. Cut the rhubarb into large chunks, about 2 inch (5 cm) each. Low-Carb Rhubarb Crumble
  2. Place the rhubarb in a saucepan. Cut the vanilla pod widthwise and scrape the tiny seeds into the saucepan. Add the star anise, 1/3 cup of the sweetener (Erythritol, Swerve or Allulose), and water. Bring to a boil and cover with a lid. Cook on medium-low 10 minutes until the rhubarb has softened and released the juices.
    Note: You can use about 2 to 3 tsp sugar-free vanilla extract or 1/2 tsp vanilla bean powder instead of the vanilla pod. Low-Carb Rhubarb Crumble
  3. Remove the lid and cook for another 5 minutes. Take off the heat and set aside while you prepare the crumble topping. Low-Carb Rhubarb Crumble
  4. Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Prepare the crumble topping by placing all of the ingredients in a bowl: almond flour, butter (or coconut oil) and the remaining sweetener. Using your hand, combine until thick dough forms. Low-Carb Rhubarb Crumble
  5. Add the pecans (or walnuts) and mix to combine. Low-Carb Rhubarb Crumble
  6. Remove the anise and vanilla pod from the rhubarb and transfer the rhubarb to a baking dish (I used a round 24 cm/ 9 1/2 inch baking dish). Low-Carb Rhubarb Crumble
  7. Crumble the topping all over the rhubarb and place back in the oven. Bake for 8 to 10 minutes, or until the crumble topping is lightly golden. Remove from the oven, place on a cooling rack and let it rest for 10 to 15 minutes before serving. Low-Carb Rhubarb Crumble
  8. Serve with a dollop of full-fat yogurt, mascarpone, whipped cream, sour cream, clotted cream, coconut yogurt or coconut cream. Once cool, store in the fridge for up to 5 days. Low-Carb Rhubarb Crumble

Ingredient nutritional breakdown (per serving, about 115 g/ 4 oz)

Net carbsProteinFatCalories
Rhubarb, raw
2.3 g0.8 g0.2 g18 kcal
Vanilla extract, powder (vanilla bean)
0 g0 g0 g1 kcal
Star anise, spices
0.2 g0.1 g0.1 g2 kcal
Erythritol (natural low-carb sweetener)
0.6 g0 g0 g2 kcal
Water, still
0 g0 g0 g0 kcal
Almond flour (blanched ground almonds, almond meal)
2.2 g5.4 g13.1 g148 kcal
Erythritol (natural low-carb sweetener)
0.3 g0 g0 g1 kcal
Butter, unsalted, grass-fed
0 g0.1 g5.8 g51 kcal
Pecans, nuts
0.4 g0.8 g5.9 g57 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Total per serving, about 115 g/ 4 oz
5.9 g7 g25.1 g279 kcal

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Martina Slajerova
Creator of KetoDietApp.com

Martina Slajerova

I changed the way I ate in 2011, when I was diagnosed with Hashimoto’s, an autoimmune disease that affects the thyroid. I had no energy, and I found it more and more difficult to maintain a healthy weight.

That’s when I decided to quit sugar, grains, and processed foods, and to start following a whole-foods-based ketogenic approach to food.

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