The crumble worked out. Needed a bit more adjusting but it tasted good although I would have liked it crisper.Lucky you! I've been looking for it, but haven't seen any rhubarb in Germany for the last two months. I also like to juice rhubarb to give a little flavor to the water I am drinking. I have also been thinking about making rhubarb icecream, maybe along the lines of rhubarb-prosecco sorbet, but haven't tried it yet. Well, maybe next year!
Definitely sounds as if your crumble would crisp up nicely. When I was making regular crumble cake (before diagnosis), the ingredients were just flour, sugar, and butter -- so yours are much the same.
The crumble worked out. Needed a bit more adjusting but it tasted good although I would have liked it crisper.
Anyway, the rhubarb. Having cut it into bits (8 stalks) I used a James Martin Method - put them in lines on a baking tray sprinkled them with 4 tablespoons of water with a little ginger mixed in then sprinkled them with 1/3 cup xylitol. Popped the tray in the oven at 170c fan for between 10 - 15 mins. Good thing was the rhubarb held its shape and there wasn't too much liquid. Transferred the rhubarb to another dish.
Topping - started with 1 cup almond flour and 1/4 cup desiccated, unsweetened coconut, 1/3 cup golden milled flaxseed, 1/3 cup chopped walnuts , 1/3 cup xylitol, 1/4 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 3 tablespoons butter cut into small bits. Put everything except the walnuts in a bowl and rub in the butter to form crumb. At this point I felt it was a bit wet so I added another 1/2 cup almond flour and another 1/4 cup coconut. Once I got a Crumb I added the chopped walnuts (probably could have added more). Cover the rhubarb with the crumb and pop in the oven at 180c for about 25 mins and check the crumb is cooked.
Worst I got was 6.7 and I was back in the 5's pretty quickly. It was a tasty crumble , quite tart but I prefer it that way.
I got 1kg of chia seeds at costco today. Chia pudding will be on the go soon. Going to have a go at low carb rhubarb crumble for tomorrow and noticed the brilliant idea of ùsing some ground chia in with the rhubarb to absorb some of the liquid to keep the top crunchy. Bit of an experiment as I obviously can't use brown sugar and oats in the mix so will chop up some of my walnuts and hope xylitol works. Will be using almond flour and might put some unsweetened desiccated coconut in it too.
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