Low Carb Vegan Rhubarb Crumble

This simple vegan crumble has a base of spiced and sweetened rhubarb topped with a sweet almond crumble.

This is a great individual dessert option or the ingredients can be multiplied as required and baked in one large oven tray for extra servings.

454 cals

Quantity

Serving Size

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Step 1

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.
Step 2

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.
Step 3

Divide the rhubarb between two 4 inch oven proof ramekins.
Step 4

Sprinkle the crumble topping over the rhubarb.
Step 5

Transfer the crumbles to the oven to bake for 18-20 minutes until the rhubarb is soft and bubbling and the crumble is golden.

Ingredients