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    Home » Desserts

    Rhubarb & Strawberry Crumble with Coconut Topping

    Published: Jul 7, 2013 · Updated: Aug 21, 2021 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads ·

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    Gluten FreeVegetarianPaleo

    A healthier rhubarb and strawberry crumble with the addition of coconut to add something sweet.  A great dessert for summer. Try some with some coconut cream.

    Rhubarb and strawberry crumble

    I saw some rhubarb in the supermarket and instantly thought "crumble!".  I added desiccated coconut to the topping and strawberries to the filling to give it a little lift to the normal rhubarb crumble that I make.  It was delicious.  I loved the coconut topping and thought it went well with the rhubarb.   Just keep an eye on it during cooking that it does not burn though!  If it starts to look too dark in colour, cover it with some greaseproof paper.  Strawberries and rhubarb....a great summer combination!  

    If you don't have fresh rhubarb, frozen will do.  The same goes for the strawberries but it won't quite be the same as fresh.

    Rhubarb and strawberry crumble

    I normally used just almond flour for a gluten free crumble, but thought I would add some coconut flour too since I was also using dried coconut.   I like the flavour combination of rhubarb and coconut....must start to play around with this a bit more.....mmmm

    More Low Carb Crumble Recipes

    Star Fruit Crumble

    Apple Crumble

    Rhubarb and strawberry crumble

    This post may contain affiliate links. Please read my disclosure policy for more information.

    Rhubarb & Strawberry Crumble with Coconut Topping

    Angela Coleby
    Print Recipe Pin Recipe
    Servings 4

    Ingredients
      

    • 2 cups of strawberries halved
    • 8 oz rhubarb cut into ½ inch pieces
    • 1 cup granular sugar substitute I used erythritol
    • 1 cup almond flour
    • ½ cup coconut flour
    • ¾ cup dessicated coconut
    • 4 tblspn butter cut into pieces

    Instructions
     

    • Preheat the oven to 170C/325F degrees.
    • Place the rhubarb and strawberries in a bowl. Add ½ of the sugar substitute and toss to coat well.
    • Place the fruit into a baking dish.
    • Mix the almond flour, coconut flour, desiccated coconut, butter and remaining sugar substitute with your hands until the mixture looks like fine breadcrumbs.
    • Sprinkle the topping over the fruit mixture and cook for 30 minutes, until the topping starts to become golden.
    • Eat and enjoy!
    • Serves 4 decent portions.

    Notes

    Nutritional Information per quarter - 489 Calories, 39g Fat, 11g Protein, 29g Total Carbs, 15g Fibre, 14g Net Carbs
    Have you tried this recipe? Leave a review or take a picture and share it on InstagramMention @Divalicious_Recipes or tag #divaliciousrecipes

     

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    Reader Interactions

    Comments

    1. maggieliz14

      June 18, 2014 at 4:58 am

      Made at the weekend - didn't last long as it was yummy

      Reply
      • Divalicious

        June 18, 2014 at 8:22 am

        So glad you enjoyed it! Thanks for stopping by!

        Reply
    2. Melissa Brody

      July 08, 2013 at 2:45 pm

      Love this. I have no need to eat gluten free but the addition of coconut sounds wonderful!

      Reply
      • Divalicious

        July 08, 2013 at 7:03 pm

        Thanks for stopping by Melissa! Glad you like the sound of it...let me know how it works out for you!

        Reply

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    Hi, I'm Angela ! I'm the creator behind all the tasty low carb & gluten free recipes at Divalicious Recipes. I live in sunny St Lucia with the Chief Taster and my dogs & cats.

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