As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links, view our disclosure policy for details.
I actually made and photographed this recipe a few months ago when I took a trip to this foreign national food store in Tokyo that sells non-Japanese vegetables and food supplies. I just didn't get the chance to upload this recipe until now! Since Thanksgiving and Christmas is coming up, it's pretty common for my family to make different fruit crisps and pies. If you remember, I had bought some parsnips there and uploaded a Low Carb Chicken & Parsnips Casserole recipe for the blog.
I actually also found some rhubarb there, which was like the second time I saw some in Japan and it was so expensive!!! If I remember correctly, there were about 4 sticks in each bag and it cost about 8$! At that time, my grandpa was harvesting the rhubarb in his yard back in Canada which obviously made me crave some like crazy! He couldn't believe the price of rhubarb and told me I have a full field of it for free! 🙁 so jealous. I was too lazy to make a pie crust, so I opted for a low carb strawberry rhubarb crisp instead! Easy and delicious!
You can also try this keto apple crisp for a change! For this recipe, however, I decided to use a mixture of almond and walnuts with a bit of oat fiber for the crisp! I always use the NuNaturals brand for the oat fiber as it's the only one available in Japan! I this crisp would be the perfect dessert to your Thanksgiving or Christmas dinner! The family won't even know it's sugar-free, I promise! If you're still looking for some main dishes idea, definitely check out my Keto Thanksgiving Turkey recipe and my Three-Cheese Cauliflower Mac & Cheese recipe! They will go superbly with this crisp!
Low Carb Strawberry Rhubarb Crisp
Ingredients
- 1.5 cup chopped rhubarb
- 2 cups strawberries
- ½ tsp stevia powder
- 3 tbsp chia seeds
- 2 tbsp lemon juice
Crisp
- ½ cup walnuts
- ¼ cup oat fiber (pecans for paleo)
- 1 cup blanched almond flour
- 1 tsp cinnamon
- ½ tsp stevia powder
- 3 tbsp butter (softened *ghee for paleo)
Instructions
- Preheat the oven to 190C/375F.
- Chop the rhubarb sticks and slice the strawberries. In an oven proof dish, add the rhubarb, strawberries, chia seeds and lemon juice. Mix well and spread all over the dish.
- Chop the walnuts. In a small bowl, combine the butter, stevia, cinnamon, almond flour, oat fiber and walnuts. Mix until it resembles a crumble.
- Place the crumble over the fruits and put in the oven for 30 minutes.
- Take out and eat hot or cold!
Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).
All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.
Shares are very much appreciated, just make sure to share a link and not a screenshot.
Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.
sue
will you feel the chia? what size pan? can you use frozen fruit?
Hélène Nicole
I made this like five times so far. I changed with various fruits.
Everyone loves it!