Rhubarb Strawberry Crunch Recipe -Low GlycemicReport Violation
Total Servings 12
Serving Size 1 - 2" x 2" square
Carbs Per Serving: 22.6 g
Prep Time:<20 minutes
Skill Level: Moderate
I hit the farmers market yesterday and ran across Rhubarb. Wow... did that bring me back to my days growing up in Colorado. They also had strawberries. Nothing goes better with Rhubarb than Strawberries. Here's a new twist on mom's favorite crunch but, without all the added sugar. You will love this.
1 cup whole grain of soy flour
1/4 cup Fructevia, Steviva Blend or a dash Steviva Brands Pure Stevia Powder
3/4 cup quick-cooking oats
1 teaspoon ground cinnamon
1 tablespoon molasses
1/2 cup coconut oil
4 cups sliced fresh or frozen rhubarb
1 pint fresh strawberries, halved
1 cup Fructevia, Steviva Blend or 1/8 teaspoon stevia powder Steviva Brands Pure Stevia Powder
1 teaspoon guar gum or xanthan
1 teaspoon baking powder
1 cup water
1 teaspoon vanilla extract
Low sugar vanilla ice cream, optional
In a bowl, combine the first five ingredients; cut in coconut oil (or butter) until crumbly. Press half into an ungreased 9-in. square baking pan. set aside 1/4 cup to use later.
In a saucepan, combine Fructevia, Steviva Blend or 1/8 teaspoon stevia powder Steviva Brands Pure Stevia Powder and guar or xanthan gum. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes.
Combine rhubarb and strawberries. Reduce the heat and stir until mixed well.
Spoon fruit mixture over crust.
Sprinkle with remaining crumb mixture on top of fruit.
Bake at 350° for 1 hour.
Serve with low carb ice cream if desired.