RHUBARB CRUNCH
Ingredients
- 6 cups rhubarb
Crunch mixture
- 3/4 cup carbalose flour
- 1/4 cup shredded coconut unsweetened
- 1/4 cup pecans chopped
- 1/3 cup Swerve brown
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 5 tbs butter chilled and cut into small pieces
sugar mixture
- 3/4 cup Monkfruit suger
- 1 cup water
- 2 tbs glucomannan 8 capsules
- 1 tsp vanilla
Instructions
- Preheat the oven to 300F, Mix crunch mixture together
- In a food processor, combine the carbalose flour, shredded coconut, chopped pecans, sweetener, cinnamon, and salt. Pulse a few times to combine. Sprinkle with butter pieces and blend with a pastry blender until the mixture resembles coarse crumbs.
- Put 1/2 crumbly mixture in bottom of 9inch greased pan, press down firmly with your hands so that the mixture sticks together. Bake for about 15 minutes or until golden.
Rhubarb Filling
- Add sugar mixture ingredients to saucepan. cook till clear
- Place 6 cups of rhubarb on top of crumbs. Pour sauce over rhubarb mixture. Top with remaining crumbs. Bake about 1 hour 350* top with keto Ice cream or whipped cream
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