Shop Fresh & Eat Local | Est. 1938

Strawberry rhubarb crumble with vanilla bean sauce

Inspiration

We just had to share one more dish by Debbie Kotchey/@deb.makes.lowcarb.delish. Check out this recipe from her website, Debbie Makes Low Carb Delicious!

"Strawberries are at their prime right now so they are readily available at our local farmer's markets - so get out there, shop local, support our farmer's, and get making this Strawberry Rhubarb Crumble with Vanilla Bean Sauce."

Ingredients

For the strawberry rhubarb crumble:

  • 3 cups fresh strawberries, cleaned, stems remove, and chopped

  • 1 cup rhubarb, cut into very small bite size piece

  • 1/2 tsp xanthan gum

  • 4 Tbsp granulated sugar

  • 1 tsp fresh lemon juice

For the crumb topping:

  • 2 Tbsp butter, melted

  • 1/2 cup almond flour, finely ground

  • 1 1/2 Tbsp granulated sugar

  • 1 tsp lemon zest

  • 1 Tbsp coconut flour

Note: You may double the topping if you like a thick crumb topping.

Vanilla Bean Sauce

  • 2 cups heavy whipping cream

  • 1/3 cup (65 g/2.3oz) granulated sugar

  • 1 tsp vanilla bean paste, or 1 to 2 tsp pure vanilla extract

Method

  1. In a small mixing bowl, mix all topping ingredients together until a crumbly dough forms. Set aside.

  2. In a medium size mixing bowl, add strawberries, rhubarb, lemon juice, xanthan gum, and granulated sweetener. Gently mix until well combined.

  3. Pour strawberry mixture into greased 9x9 baking dish or 10-inch cast iron skillet

  4. Sprinkle topping mixture over the strawberry mixtures.

  5. Cover the baking dish (or cast iron skillet) with aluminum foil and bake for 20-30 minutes. Remove foil and bake an additional 10 minutes are until berries are bubbly and crumb topping is golden.

  6. To make the vanilla bean sauce, place all ingredients in a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and continue to cook, stirring occasionally, until the mixture thickens, 20-25 minutes (the longer you cook it, the thicker it will get so keep cooking until desired consistency)

Note: The vanilla bean sauce will keep in the refrigerator, in an airtight container, for up to a week.

Serving suggestions:

  • Drizzle sauce over Strawberry Rhubarb Crumble right before serving.

  • Keep leftover vanilla bean sauce for low carb/keto pancakes, waffles, fresh berries (strawberries, blackberries, blueberries, or raspberries). Serve warm or slightly cool (the sauce will thicken as it cools).

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