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Rhubarb crumble

Tweetypie

Tweetypie

Well-Known Member
Messages
570
Type of diabetes
Other
Treatment type
Diet only
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Spiders, control freaks, untidiness, ignorance.
Hi,

Could someone please tell me where I can find the Caveman Crumble recipe? I've had a look but can't find it anywhere, and I'd like to do a low carb crumble for some rhubarb I have been given. Stewed with yoghurt was yummy but not quite as delish as crumble!

Thank you
 
I don't have this recipe, but I can't envisage a truly low carb traditional crumble.
I do rhubarb with chopped ginger and Sweet Cicely. I do add a LITTLE Xylitol too. It's truly low carb and delicious. You could get some low carb crispbread and crumble it up with some chopped nuts. It would work!
Hana
 
Tweetypie, the Caveman Crumble recipe is in the Low Carb Recipes section of the Low Carb section. It was by Defren, can't remember which page so just put it in "search". Funny I made a rhubarb crumble last night, this time I had it with 1/2 almond flour and 1/2 linseed and had it with thick cream, wonderful. It's very low in carbs but high in calories, there's always a trade off, Deb
PM me if you cannot find it and I will write it out for you.
 
Tweetypie said:
Hi,

Could someone please tell me where I can find the Caveman Crumble recipe? I've had a look but can't find it anywhere, and I'd like to do a low carb crumble for some rhubarb I have been given. Stewed with yoghurt was yummy but not quite as delish as crumble!

Thank you
Click to expand...

Here you go,

Defren wrote:


I made this today, I used:

200g Almond flour
250g rhubarb
100g strawberry's
20g Splenda
60g softened butter

I stewed the rhubarb in the splenda until soft, then put it and the strawberry's into an ovenproof dish. I mixed the almond flour and butter until it resembled breadcrumbs, and covered the fruit mixture. It cooked at around 180 degrees for 30-40 minutes. I ended up serving it with lashings of single cream.
 
Hi again, Tweetypie, I'm not sure how to cut and paste so I looked for the page for you (page 30, recipe section of low carb forum) and in the meantime WJ beat me to it, anyway hope you enjoy it, Deb x
 
Thanks everyone for your replies. I will be getting myself some almond flour and making this! I used to love whipping up a crumble but this will be my first since being diagnosed.

Fantastic, cannot wait........ thank you all!
 
hanadr said:
I don't have this recipe, but I can't envisage a truly low carb traditional crumble.
I do rhubarb with chopped ginger and Sweet Cicely. I do add a LITTLE Xylitol too. It's truly low carb and delicious. You could get some low carb crispbread and crumble it up with some chopped nuts. It would work!
Hana
Click to expand...
How much xylitol would you add for a crumble to the Rhubarb?
 
WhitbyJet said:
Here you go,

Defren wrote:


I made this today, I used:

200g Almond flour
250g rhubarb
100g strawberry's
20g Splenda
60g softened butter

I stewed the rhubarb in the splenda until soft, then put it and the strawberry's into an ovenproof dish. I mixed the almond flour and butter until it resembled breadcrumbs, and covered the fruit mixture. It cooked at around 180 degrees for 30-40 minutes. I ended up serving it with lashings of single cream.
Click to expand...
I'm always concerned about using splenda. Is it ok to use as a low carbing Diabetic? Is splenda made with Stevia?
 
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