Sugar-free rhubarb crisp with a truly crispy almond flour topping. It took some work to get this recipe right but it was worth it!
In case I haven’t made it abundantly clear, I am a rhubarb fanatic. I love that tart, bright red stalk, particularly in sweet recipes like pies and crisps. We had bunches of it in our garden when we lived on the farm and my mother made a to-die-for rhubarb crisp that was one of my childhood favourites. It’s been my dream to make a comparable low carb gluten-free rhubarb crisp and now I think I’ve actually done it.
I tried once back when I was first doing low carb and it was tasty but I just couldn’t get that crisp topping actually CRISP. Almond flour and other low carb ingredients just have a lot of moisture. They also absorb a lot of moisture when subjected to other ingredients with a high water content. So the topping would get quite soggy from the fruit cooking underneath it. But knowing that I’ve been able to get crisp low carb cookies and cereal with almond flour, I knew there had to be a way. And there was- it just involved thinking outside the box a little.
So scroll down to the recipe. You need to know how I solved this problem! (This recipe originally appeared on Live Better America, which has now gone under. I have added the recipe here for your convenience).