Got some rhubarb growing like a weed in your yard? Make this low carb rhubarb crisp!
Rhubarb contains a compound called rhaponticin that can help prevent Alzheimer’s Disease (1). This unassuming plant also has cancer- fighting properties (2) and the vitamin K present in rhubarb stimulates bone growth and repair…good news if you’re worried about bone health.
This crisp topping in this low carb rhubarb crisp is made with sunflower seed flower, almond flour and ground flaxseed instead of high carbohydrate oats and wheat flour. If you can’t find sunflower seed flour just make your own by processing raw sunflower seeds in your food processor or blender.
Low Carb Rhubarb Crisp
Ingredients
- 5 cup diced Rhubarb
- 6 tbsp Water
- 2 tbsp Swerve Sweetener confectioners (to taste)
- 1/2 cup Sunflower seed flour for topping
- 1/4 cup Almond Flour for topping
- 1/4 cup Flaxseed meal groun(for topping
- 3 tbsp Swerve Sweetener granular (for topping)
- 2 tbsp Butter grass fed, unsalted (COLD, for topping)
Instructions
- Preheat oven to 350.
- Add rhubarb, water and 2 tbsp of swerve to a pot and cook until rhubarb is soft. Transfer to baking dish.
- Combine flours, flax and swerve in a bowl.
- Use a pastry cutter or fork to incorporate butter.
- Spread topping on rhubarb.
- Bake until golden brown.
Notes
You might also like: Low Carb Apple Crisp
(1) Misiti F. et al, Protective effect of rhubarb derivatives on amyloid beta (1-42) peptide-induced apoptosis in IMR-32 cells: a case of nutrigenomic. 2006
(2) Qing Huang et al, Anti‐cancer properties of anthraquinones from rhubarb, 2006.