Keto Strawberry Rhubarb Crumble

The tartness of rhubarb combined with the natural sweetness of strawberries makes for the perfect spring & summer dessert.

This recipe for keto strawberry rhubarb crumble is not only delicious, but it comes together easily.

I can’t exactly remember the first time I tried a recipe that combined strawberries and rhubarb, but what I do remember is how one bite and I was smitten.

Since then, I have become an instant fan of the combination of strawberries and rhubarb. So whenever I saw any dessert option that included these two, I made sure to have a serving, maybe two.

It should not come as a surprise that strawberries and rhubarb pair well together because they come into season around the same time.

These opposite flavors come together beautifully when cooked, and the tartness of rhubarb is allowed to mellow.

This is why, once I went keto, I had to come up with a low-carb strawberry rhubarb crumble recipe ASAP. Otherwise, I risk falling into a food temptation that would certainly kick me out of ketosis.

If you’re as much a fan of rhubarb, you should also check out my recipes for Keto Strawberry Rhubarb Pie and Keto Strawberry Rhubarb Scones. It’s also a delicious seasonal treat.

Don’t forget to also check out my other keto pie recipes that include traditional pies, tarts, and cobblers!

Visit our entire collection of rhubarb keto recipes. And as a fan of strawberries, you might want to also visit this collection of keto strawberry recipes for more delicious options!

Creating keto versions of my favorite dishes has become a passion of mine. So when I started getting a craving for rhubarb, I was determined to make a keto-friendly option.

Keto Strawberry Rhubarb Crumble

The only problem I faced in developing a strawberry rhubarb crumble recipe was that I couldn’t seem to get my hands on any rhubarb. Fresh or frozen, it seemed to have disappeared and was nowhere to be found.

Isn’t it incredibly frustrating to be on the hunt for a certain ingredient and keep coming up empty-handed? Well, that was me searching for rhubarb.

It seemed that no matter where I checked, I couldn’t find rhubarb in any of my local supermarkets.

But I was determined to make a keto strawberry rhubarb crisp that would stop my cravings.

So, when I mentioned this to my daughter, she quickly signed up to start the search with me. Because she, too, remembered how delicious my traditional cobbler used to be.

You will be happy to know that our determination paid off with an amazing recipe for a low-carb strawberry rhubarb crumble dessert that is not only delicious but easy to make.

I used frozen rhubarb for this low-carb dessert, and I did not have to thaw it prior to use. Of course, you should use fresh rhubarb, especially during rhubarb season when it’s at its peak.

Or if you are fortunate enough to have your own rhubarb plants.

You can also use frozen, sliced strawberries in this recipe, but they must be sliced. Here again, there is no need to defrost.

When baked, the rhubarb and strawberries bubble in their juices along with the cobbler for one amazing fruit mixture treat.

I promise that if you’re a fan of this combination doing a keto diet, you won’t be disappointed with this recipe.

Plus, at only 4.9 g net carbs per serving, it’s a crisp recipe you can enjoy with seasonal fruits.

Is Rhubarb A Fruit Or A Vegetable?

You may be wondering if rhubarb is a fruit or a vegetable because, years ago, I had no idea how to classify it.

Well, rhubarb is actually a vegetable, but due to its tartness, it’s often used in desserts and combines well with other fruits.

It’s actually a perennial plant that has stalks very similar to celery, except it has a bright red stalk. Some people even eat it raw, but the very tart flavor lends itself well to being cooked and sweetened.

Rhubarb is a great source of antioxidants, fiber, and vitamin K. It’s being called by some the next “superfood.” So finding ways to include it in your keto diet makes delicious sense.

How To Make A Keto Strawberry Rhubarb Cobbler

This cobbler has the perfect combination of tartness and sweetness and reminds us of all the wonderful things warmer weather brings.

To make it, begin by preheating your oven to 350 degrees. Then grease a 9×13 inch baking dish with unsalted butter. 

Next, you’ll make the crumble topping by combining the almond flour, sugar substitute, baking powder, and salt.

Then, add the butter, and use a fork or pastry blender to cut the butter. Mix until the pieces are pea-size.

You’ll then add the beaten egg and continue to mix until well combined.

Divide the crumble mixture and press half of it into the bottom of the baking pan.

In another medium-sized bowl, mix together the sliced strawberries, rhubarb, xanthan gum, and sugar substitute. Add this fruit mixture on top of the crumb base, making sure to spread it evenly.

Then, top the crumble with the other half of the crumb mixture.

Bake the crisp until the top is golden brown and the fruit has released its juices for about 40 minutes.

It can be served warm as a low-carb cobbler, or once it sets completely in the fridge, it can be put into bars.

Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

It can be served warm as a low-carb cobbler, or once it sets completely in the fridge, it can be put into bars.

They can certainly stand alone.  However, if you want to take it up one more notch, add a dollop of whipped cream or keto-friendly vanilla ice cream. You simply can’t go wrong with this yummy treat.

The Sugar Substitute 

When it comes to choosing which keto sweetener to use for this keto rhubarb cobbler, I have several for you to choose from.  

My go-to choice is  Lakanto Monk Fruit because the texture is spot on and there is barely any aftertaste. It is a monk fruit and erythritol blend.

Lakanto Monk Fruit gets its sweetness from antioxidants called mogrosides, instead of fructose or sucrose. That’s why it’s a great all-natural sugar substitute and has zero calories and a zero glycemic index.

I’m also partial to Swerve, an erythritol blend. Unlike other natural sweeteners like stevia, it has no bitter aftertaste and measures just like sugar.

It’s also a sugar substitute that browns and caramelizes just like sugar. Swerve is made from ingredients found in select fruits and starchy root vegetables and contains no artificial ingredients, preservatives, or flavors.

Swerve is the name brand of Erythritols, unlike other sugar alcohols that have a 0 % impact on blood sugar.

Although erythritol can have a cooling aftertaste when used in larger quantities, it’s something that some people dislike. Personally, it’s not an issue for me, and it’s why I am a fan.

You could also use the stevia and erythritol-based brand Pyure for most of my baked goods. But if using Pyure, you will want to use 1/2 the amount called for in this recipe since it’s much sweeter.

Lastly, if you can’t easily find a more natural sugar substitute, you can also use Splenda with great success.

I don’t recommend Splenda Bake because it’s actually a sugar and sucralose product and will be too high in carbs to be considered keto-friendly. 

Although Splenda is not an all-natural sugar substitute, in my opinion, it’s still better than real sugar.

I recommend it because not everyone has easy access to the more natural substitutes, plus it is at a price point that most can afford.

Low Carb Strawberry Rhubarb Crumble

The keto strawberry rhubarb crumble turned out exactly as I had hoped. The tartness of the rhubarb goes so well with the natural sweetness of the strawberries.

I love that it can be eaten warm as a cobbler or allowed to chill for several hours and then cut into bars. 

Disclosure: Some of the links below are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase

I was finally able to quench my rhubarb craving by getting my hands on some frozen rhubarb. It was Michelle who finally got her hands on some rhubarb and made this momma a happy camper.

She was able to get her hands on some frozen rhubarb and had it delivered to me via Insta Cart.  

I must say it was super convenient to have the rhubarb we had been hunting for delivered right to our doorstep within 2 hours using Insta Cart.

I can certainly get used to this type of convenience. If you are interested in learning more about this option, I suggest you visit their site. By using our link, you can have your first delivery for free.

Low-Carb Strawberry Rhubarb Recipe Tips

If you are wondering if you can freeze a strawberry rhubarb crumble, the answer is yes. To do so you need to allow the cobbler to fully cool and transfer it into a freezer airtight container. 

It’s best to cool your crumble in the refrigerator for a couple of hours so that the crumble does not fall apart when transferring. 

Once placed in the freezer, it can remain frozen for up to 3 weeks without any consequences to the flavor or integrity of the recipe.

To defrost your cobbler, allow it to defrost overnight in the refrigerator or allow it to come to room temperature on the kitchen counter.

When the strawberry rhubarb crisp is fully thawed, it can be eaten cold or reheated in the oven for 15-20 minutes.

Ingredients Needed To Make A Low Carb Strawberry Rhubarb Crisp

The following are the ingredients you’ll need to make a keto strawberry rhubarb crisp. Note that the full printable recipe card, along with the nutrition facts, are at the bottom of the page.

Keto Crumble Base And Topping

• Almond flour
• Granulated sugar substitute
• Baking powder
• Sea salt
• Unsalted butter, cold and cubed
• Egg, lightly beaten

Keto Rhubarb Strawberry Filling

• Sliced fresh strawberries
• Sliced rhubarb stalks ( use fresh or frozen)
• Xanthan gum
• Granulated sugar substitute

Customizing This Keto Crumble (Crisp)

If you prefer to make this a low-carb rhubarb crumble, swap the fresh strawberries for only rhubarb.

With that being said, you can also make this a keto strawberry crumble by swapping out the rhubarb for more strawberries.

Tag Us

I sure hope you will give this low-carb rhubarb dessert a try. Once you do, make sure you remember to tag us on Instagram and Facebook. It’s what keeps this girl encouraged to keep sharing and perfecting her recipes.

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