Low-Carb Rhubarb Crumble

Step 1Cut the rhubarb into large chunks, about 2 inch (5 cm) each.

Step 2Place 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.

Step 3Remove the lid and cook for another 5 minutes. Take off the heat and set aside while you prepare the crumble topping.

Step 4Preheat 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.

Step 5Add the pecans (or walnuts) and mix to combine.

Step 6Remove 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).

Step 7Crumble 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.

Step 8Serve 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.