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One busy weeknight, I found myself staring at the clock, realizing dinner was just minutes away. With my husband Mark and kids, Emily and Ethan, all hungry, I needed a quick fix. I remembered my go-to recipe for Low Carb Vegan Rhubarb Crumble. In under 20 minutes, I tossed rhubarb, almond flour, and a bit of coconut oil together. While it baked, I whipped up a side salad. The sweet and tangy crumble was a hit!
Quick tip: Use pre-chopped rhubarb from the store to save time! Trust me, this dish is a weeknight hero!
**Recipe:**
– 2 cups rhubarb
– 1 cup almond flour
– 1/4 cup coconut oil
– Sweetener to taste
Mix, bake at 350°F for 20 minutes, and enjoy!
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Origins of Low Carb Vegan Rhubarb Crumble
The origins of rhubarb crumble can be traced back to traditional British cuisine, where the tartness of rhubarb was often balanced with sweetness in baked desserts. Rhubarb has a rich history, dating back to ancient times when it was valued for its medicinal properties. The crumble itself likely emerged in the mid-20th century as a way to utilize seasonal fruits and make use of pantry staples. The low carb vegan version of this classic dish reflects a modern twist, catering to contemporary dietary preferences while honoring the original’s comforting essence. This adaptation not only showcases the versatility of rhubarb but also invites those with dietary restrictions to indulge in a beloved dessert.
Best Time to Enjoy Low Carb Vegan Rhubarb Crumble
The ideal time to enjoy low carb vegan rhubarb crumble is during the spring months, particularly from April to June, when fresh rhubarb is in season. This vibrant vegetable thrives in cooler climates and is at its peak flavor and tenderness during this time. The seasonal availability of rhubarb not only enhances the dish’s taste but also connects it to cultural traditions, such as celebrating the first harvest of spring. Families often gather to create this dish, making it a nostalgic part of springtime gatherings and picnics. Savoring this crumble during its peak season brings a sense of freshness and celebration to your table.
Perfect Food Pairings with Low Carb Vegan Rhubarb Crumble
To create a well-rounded meal around your low carb vegan rhubarb crumble, consider pairing it with a light, zesty salad featuring mixed greens, avocado, and a citrus vinaigrette. A scoop of coconut yogurt or a dollop of whipped coconut cream can add a creamy contrast to the tartness of the crumble. For beverages, a refreshing herbal tea or a glass of sparkling water with lemon complements the dessert beautifully. If you’re looking for variations, serve it alongside a low carb vanilla ice cream or a fruit compote made with other seasonal berries to enhance the flavor profile while keeping within dietary preferences.
Tips and Tricks to Prepare Low Carb Vegan Rhubarb Crumble
- Choose fresh rhubarb with vibrant red stalks for the best flavor and texture.
- To reduce tartness, consider adding a low carb sweetener like erythritol or stevia to balance the flavors.
- For a gluten-free option, substitute traditional flour with almond flour or coconut flour in the crumble topping.
- Experiment with adding spices such as cinnamon or nutmeg for an extra layer of warmth in the dish.
- Make it ahead of time and store in the refrigerator; simply reheat before serving for a quick dessert.
Let’s Get Started!
Low carb vegan rhubarb crumble is a delightful dish that combines tradition with modern dietary needs, making it accessible and enjoyable for all. Its seasonal nature, coupled with the rich history of rhubarb, creates a dish that not only satisfies your sweet tooth but also connects you to culinary heritage. We encourage you to try this recipe, experiment with your own variations, and share your creations with family and friends. Join our community to discover more delicious recipes that align with your weight-loss goals, and embrace the joy of cooking as you explore new flavors!
Ingredients
- Maple Flavored Syrup by Lakanto (2-½ tablespoon)
- Rhubarb (1-½ cup)
- Cinnamon (1-½ teaspoon)
- Ginger, Ground (1 teaspoon)
- Almonds (1 tablespoon, chopped)
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s (2 ounce)
- Coconut Oil (½ tablespoon)
- Cloves, Ground (¼ teaspoon)
- Xantham Gum Gluten Free by Hodgson Mill (¼ tsp)
Instructions
- Preheat the oven to 360 degrees Fahrenheit. Dice the rhubarb into 1 inch pieces and add to a mixing bowl. Add 1.5 tablespoons of lakanto syrup, 1 teaspoon of ground cinnamon, the ground ginger, cloves and xanthan gum. Stir well to combine and set aside whilst you prepare the crumble.
- Add the ground almonds, flaked almonds, remaining cinnamon, remaining lakanto and coconut oil to a bowl. Rub the oil into the other ingredients, mixing everything together thoroughly to form a chunky crumb.
- Divide the rhubarb between two 4 inch oven proof ramekins.
- Sprinkle the crumble topping over the rhubarb.
- Transfer the crumbles to the oven to bake for 18-20 minutes until the rhubarb is soft and bubbling and the crumble is golden.
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Nutrients
Protein: 10g
Fat: 22g
Total Carbs: 19g
Net Carbs: 7g
Calories: 282 KCal
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