Welcome to the delightful realm of Keto Strawberry Rhubarb Crumble! This recipe is a joyful mix of tart rhubarb and sweet strawberries, making it not just a treat but also a nourishing dessert. After multiple tests, I’ve perfected the blend of flavors and textures, ensuring it tantalizes your taste buds and warms your home. Join me as I guide you through making this easy, keto-friendly dessert that’s become a favorite in my household. For another luscious treat, check out my Keto Bread recipe!
About Keto Strawberry Rhubarb Crumble
This Keto Strawberry Rhubarb Crumble captures the essence of comfort food, making it a fabulous addition to any dining table. My family enjoys this during spring and summer when strawberries and rhubarb are in their prime. I tested this recipe across several attempts to find the right balance between sweet and tart, resulting in a crumble that perfectly hits the mark without added sugars.
- Quick prep and cooking time, making it perfect for weeknights.
- Budget-friendly, as strawberries and rhubarb are often in season.
- A family favorite; everyone loves the contrast of the crumbly top with the soft fruit filling.
- Did you know? Rhubarb is often mistaken for a fruit, but it’s technically a vegetable!
Key Ingredients & Their Roles
- Strawberries: Provide natural sweetness and vibrant color; fresh or frozen work well, but chop them finely for the best texture.
- Rhubarb: Adds tartness and balances the sweetness of strawberries; ensure to use fresh, vibrant stalks for a juicy filling.
- Coconut Flour: Acts as a gluten-free alternative for binding; be mindful of its absorbency when adding liquids.
- Xanthan Gum: Helps thicken the fruit mixture and creates a pleasantly chewy texture; sprinkle it in gradually to avoid clumping.
How to Make Keto Strawberry Rhubarb Crumble
- Preheat your oven to 350°F (175°C). The warmth will enhance the flavors and aromas as it bakes.
- In a mixing bowl, combine finely diced strawberries and rhubarb with lemon juice, sweetener, and xanthan gum. Mix gently, sprinkling the xanthan gum with one hand while stirring with the other to prevent clumping.
- In another bowl, mix together walnuts, coconut flour, flaxseed meal, your chosen sweetener, and sea salt until well combined. The texture should resemble sand before adding wet ingredients.
- Incorporate the melted butter into the dry mix until it clumps together nicely. Reserve half a cup for the topping.
- Grease a 9-inch glass pie dish, pressing the mixture into the bottom as a crust. Spread the fruit filling evenly on top, then sprinkle the remaining crumble mixture over the fruit.
- Bake covered with foil for 20 minutes, then uncover and bake for an additional 10-20 minutes until the top is golden brown. The aroma will fill your kitchen!
- Allow the crumble to cool completely in the fridge for several hours to set before slicing. This is essential for maintaining its structure.
Pro Tips & Troubleshooting
- Using freshly squeezed lemon juice enhances the tartness and balances the sweetness beautifully.
- Ensure the xanthan gum is evenly distributed to avoid texture issues; clumps can lead to unpleasant bites.
- Feel free to switch out walnuts for pecans or almonds based on your preference — it adds a distinct flavor twist!
- This recipe scales easily; double the ingredients for a larger gathering or halve them if you’re cooking just for yourself.
Storage & Make-Ahead Guide
This Keto Strawberry Rhubarb Crumble can be stored in the fridge for up to 5 days in an airtight container. If you wish to freeze it, it keeps well for up to 3 months. When ready to enjoy, reheat in the oven at a low temperature until warmed through. After testing, I found that the crumble retains its texture beautifully when stored correctly!
Serving Suggestions
Serve warm with a dollop of whipped coconut cream or alongside a scoop of keto ice cream for a delicious contrast. It pairs wonderfully with my Creamy Italian Meatball Soup!
Frequently Asked Questions
- Can I use frozen fruit? Yes, frozen strawberries and rhubarb work great; just thaw and drain excess moisture before using.
- What can I substitute for xanthan gum? You can use ground chia or flaxseeds as natural thickening alternatives.
- Is this crumble suitable for meal prep? Absolutely! It can be made ahead and stored for quick desserts throughout the week.
- How do I ensure the crumble doesn’t become soggy? Allow it to cool completely in the refrigerator as per instructions, which helps maintain texture.
- Is this dessert gluten-free? Yes, this recipe is entirely grain-free and gluten-free!
Final Thoughts
There you have it—my cherished Keto Strawberry Rhubarb Crumble, a treat that beautifully melds flavors and textures. I love serving it after dinner with family, and it’s always a hit! I encourage you to try it out and share your results — I can’t wait to hear how yours turned out!
More Recipes You’ll Love
- Keto Bread – a great base for keto-friendly dishes.
- Honey-Glazed Chicken – a sweet and savory option to enjoy with rhubarb.
- Maple Roasted Carrots – perfect side dish that pairs well with seasonal fruits.
- Potato Leek Soup – complements the crumble with a warm and comforting flavor.
Keto Strawberry Rhubarb Crumble
Ingredients
- 1 cup strawberries finely diced
- 1 cup rhubarb finely diced
- 1 tablespoon lemon juice
- 1-2 teaspoon Steviva Blend or your favorite stevia/erythritol baking blend
- 0.5 teaspoon xanthan gum
- 1 cup walnuts finely diced
- 0.5 cup coconut flour
- 0.25 cup flaxseed meal
- 0.25 cup Steviva Blend or your favorite stevia/erythritol baking blend
- 6 tablespoon unsalted butter melted
- 0.25 teaspoon sea salt
Instructions
- Preheat oven to 350 degrees F.
- In a bowl, combine filling ingredients.
- Sprinkle xanthan gum lightly while mixing to prevent clumping.
- In another bowl, combine walnuts, coconut flour, flaxseed meal, sweetener, and sea salt.
- Add melted butter and mix until crumbly.
- Set aside 1/2 cup of crumble.
- Grease a 9-inch glass pie dish and press the crumble into the bottom.
- Spread the fruit mixture evenly over the crust.
- Sprinkle the remaining crumble over the top.
- Bake for about 20 minutes covered with tinfoil, then uncover and bake for an additional 10-20 minutes until browned.
- Allow to cool completely in the refrigerator before serving.