Go Back
+ servings

Rhubarb & Strawberry Crumble with Coconut Topping

Servings: 4
Author: Angela Coleby
Print Recipe


  • 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


  • 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.


Nutritional Information per quarter - 489 Calories, 39g Fat, 11g Protein, 29g Total Carbs, 15g Fibre, 14g Net Carbs