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RHUBARB CRUNCH

Course Crisps, Desserts, Pies & Crisps
Keyword Favorites, Keto, Pies & Crisps

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