Low-Sugar Rhubarb Crumble

Gesundes Dessert für den Frühling
icon 45 min
Rhabarber Crumble © foodspring
Spring is knocking at the door, and with it comes rhubarb season. We love to welcome in the season with a fresh, vegan, low-sugar rhubarb crumble. It tastes so good, you really can’t tell that it’s lower in sugar. The streusel topping has a sugary-sweet, buttery flavor that pairs perfectly with the tartness of the rhubarb. Just take our word for it and go make it!

Ingredients

2 Persons

For the filling:

  • 180 g
    fresh rhubarb
  • 70 g
    fresh raspberries
  • 1 tbsp
    cornstarch

For the crumble:

  • 20 g
    oat flour (or flour of your choice)
  • 1.5 tsp
  • 1 tsp
    coconut blossom sugar

Preparation

  • 1

    Preheat the oven to 180° C.

  • 2

    Wash the rhubarb and cut into 2-cm-long pieces. Rinse the raspberries briefly.

  • 3

    Put into a bowl and sprinkle with Flavor Kick and cornstarch. Fold together until everything is mixed well.

  • 4

    Now make the streusel topping: Put all ingredients into a bowl. Mix with your hands until it gets crumbly.

  • 5

    Put the filling into two oven-safe ramekins. Top each with half of the streusel.

  • 6

    Bake the low-sugar rhubarb crumble for 30 minutes.

  • 1
    Enjoy!
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Recipe Overview

Goal
muscle_definition
Total time
45 min
Difficulty
easy

Nutritional value, per portion

Protein
6g
Carbs
16g
Fat
11g
Calories
218 kcal