Sugar Free Rhubarb Crisp
Easy diabetic friendly Rhubarb Crisp Recipe
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Servings: 8
Calories: 116kcal
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Ingredients
Filling
- 4 cups fresh Rhubarb - chopped
- 2 tbsp water
- 2 tbsp King Arthur Keto Wheat Flour
- 2/3 cup Splenda Granulated Sweetener
Top Crumble
- 1 cup Ratio Keto Friendly Vanilla Almond Crunch Cereal
- 1/3 cup Rolled oats
- 1/4 cup Splenda Granulated Sweetener
- 1/3 cup Butter - Melted
Instructions
Filling
- Add the chopped rhubarb to a large mixing bowl.
- Sprinkle the water over the rhubarb and stir to coat the rhubarb.
- Sprinkle the flour over the rhubarb and stir vigorously to cover the rhubarb and eliminate clumps
- Stir in the sweetener.
- Pour mixture in a casserole dish or 8 by 8 inch baking dish.
Crumble Topping
- Preheat the oven to 350 °F
- Pulse the cereal in a food processor or blender until you have a loose/coarse crumble.
- Pour the cereal into a mixing bowl and add the remaining ingredients.
- Stir well.
- Spread the topping over the filling.
- Cover the dish and bake for 20 minutes in the oven.
- Remove the cover and bake for another 20 minutes, or until top is golden and the rhubarb filling is bubbling and soft when poked with a knife.
- Remove from the oven and set aside to set up for at least 1/2 hour before serving.
- Enjoy...
Nutrition
Calories: 116kcal | Carbohydrates: 10g | Fiber: 3g | Net Carbs: 7gr | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 92mg | Potassium: 203mg | Sugar: 1g | Calcium: 67mg | Iron: 1mg