Rhubarb and strawberry crumble will always be a recipe that pulls at my dessert heart strings – and there’s not many, believe me! Whilst I may not be a huge dessert fan, I will always hold a special place for a warm crumble in my stomach – especially now that I’ve managed to turn the classic CARB heavy crumble into a low carb, Primal friendly recipe.
If you’re yet to try the classic combination of warm rhubarb and strawberry then it’s simply something you must try. Yes, it’s a little tart but the sweet flavour against the golden, crisp almond crumble is just wonderful. Not to mention both fruits are bursting with some amazing health benefits – the strawberry being my favourite.
Whilst there are several other berries that are undoubtedly beneficial for our health, including the currently highly popular acid and goji berries, plus cherries cranberries and redcurrant, there are four berries for me, that stand above all in terms of nutritional and yes, like I said earlier, the strawberry is one of them – with blueberries, raspberries and blackberries being the other three important berries.
Whilst strawberries are very British (strawberries and cream anyone?), they’re very important for our health. Strawberries are full of flavour and fibre and it often surprises many people when I tell them how healthy strawberries actually are. Some some reason, people think that they’re full of sugar (in a can they might be) but actually, when they’re fresh they’re one of the fruits that are lowest in fructose. They’re also packed with vitamins (especially vitamin C), minerals and they’re one of the best sources for fruit antioxidants. With vitamin C being one of the high doses of vitamins that the strawberry contains, it means it’s an excellent booster for your immune system. Furthermore, strawberries are also rich in iodine, which can be extremely beneficial for regulating the proper functioning of the brain and nervous system.
Although, that’s not to say that rhubarb isn’t good for us either. In fact, one of the health hallmarks of rhubarb is it’s high fibre content. This dates back to Chinese medicine when the Chinese would use rhubarb to help soothe stomach ailments, disorders and constipation. It’s also known to be used for relieving fevers and swelling in the body. With each serving of rhubarb you’ll get 45% of the daily value in vitamin K and you’ll also be supporting healthy bone growth. In fact, while many people believe milk is the best calcium source, one cup of cooked rhubarb contains just as much. As well as that, rhubarb contains infection-fighter vitamin C and also has a healthy dose of vitamin A which is a powerful natural antioxidant for good skin and mucous membranes, healthy eyesight and a possible reduction is the chances of getting lung and mouth cancer. Rhubarb also contains folate, riboflavin, niacin, B-vitamins, pantothenic acid, iron, potassium and phosphorus.
So not only is my low carb rhubarb and strawberry crumble skillet extremely healthy and beneficial towards our health, it’s a true dessert pleaser thanks to it’s sweet and refreshing flavourings. My favourite part about this crumble skillet is the crisp golden crumble that sits on top of the sweet and warm fruits. The crumble itself is made from almond flour, a little raw honey, coconut oil and almond pieces. Altogether it creates a delicious low carb crumble that tastes as good as the real thing! Go on, give it a go.
How Primal friendly is this recipe? 10/10
Low Carb Rhubarb And Strawberry Crumble Skillet
A low carb rhubarb and strawberry crumble skillet that's primal and paleo friendly. Sweet, tart and deliciously good! Grab a spoon each and tuck in.
- 140 grams rhubarb diced and organic
- 175 grams strawberries diced and organic
- 2 tbsp honey raw and organic
- 1 tbsp coconut sugar organic
- 1/4 tsp cinnamon
- 1 tsp lemon juice
- pinch salt
- 1 lemon peel
- 105 grams almond flour organic
- 30 grams coconut flour organic
- 2 tbsp honey raw and organic
- 2 tbsp solid coconut oil organic
- 1 tsp cinnamon
- 60 grams chopped almonds organic
Begin by pre heating your oven to gas mark 4.
In a bowl mix together the fruit, honey, coconut sugar, lemon juice and peel, salt and cinnamon.
In a separate bowl, mix together the crumble topping using your fingers to work your way through the solid coconut oil. Rub it until you can no longer feel balls of coconut oil.
Once done, pour the fruit mix into a skillet and layer evenly. Top with your crumble and place the skillet into the middle of the oven to bake for 35 minutes (or until golden). I like my crumble bubbling and very golden brown.
Once baked, remove from the oven and leave to cool for a minute or two. Grab some forks and dig in!
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