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My PCOS Kitchen - Low Carb Strawberry Rhubarb Crisp - A delicious crispy crisp made with sugar-free strawberries and rhubarb. On a wooden blue surface and brass spoon in the back.
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4.50 from 2 votes

Low Carb Strawberry Rhubarb Crisp

Sweet and tart dessert made with a low-carb crumble topping and a filling of fresh strawberries and rhubarb.
Course Dessert
Cuisine American, Canadian, English
Keyword crisp, low carb dessert, rhubarb, strawberry
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 268kcal
Author Mira

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!