Low-Carb Rhubarb Crumble

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

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:

Blackcurrant "Apple" Crumble (check my quick video on Instagram of how I made it)
Low-Carb Strawberry Ginger Crumble (check my quick video on Instagram of how I made it)
Low-Carb Blackcurrant & Apple Crumble
Low-Carb Strawberry & Rhubarb Crumble
Low-Carb Single Serve Peach Cobbler (check my quick video on Instagram of how I made it)

Preparation time

Hands-on:     10 minutes
Overall:      30 minutes

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

Total Carbs	10.8	grams
Fiber	4.9	grams
Net Carbs	5.9	grams

Protein	7	grams
Fat	25.1	grams
of which Saturated	5.1	grams

Energy	279	kcal

Magnesium	88	mg (22% RDA)
Potassium	450	mg (23% EMR)

Macronutrient ratio: Calories from carbs (9%), protein (10%), fat (81%)

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:

1 ¹/₂ cups almond flour (150 g/ 5.3 oz)
3 tbsp granulated Erythritol, Swerve or Allulose (30 g/ 1.1 oz)
3 tbsp unsalted butter, ghee or coconut oil (45 g/ 1.6 oz)
¹/₂ cup chopped pecans or walnuts (50 g/ 1.8 oz)
pinch of sea salt
Optional: whipped cream, sour cream or coconut cream to serve

Instructions

Cut the rhubarb into large chunks, about 2 inch (5 cm) each.
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.
Remove the lid and cook for another 5 minutes. Take off the heat and set aside while you prepare the crumble topping.
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.
Add the pecans (or walnuts) and mix to combine.
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).
Crumble the topping all over the strawberries 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.
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.