Ingredients
- 6 stalks fresh rhubarb, roughly chopped
- 1 tsp BochaSweet (or a rounded tsp of Allulose)
- 2 tbs water
Topping
- ½ cup almond flour
- ¼ cup flaxseed meal
- 3 tbs BochaSweet (or 4 tsp Allulose)
- 2 tbs unsalted butter
Instructions
- Preheat the oven to 375F.
- Add the rhubarb, sweetener and water to a saucepan and simmer until rhubarb is cooked. When cooked, check for sweetness and you can add more of your choice of sugar at this time.
- Meanwhile, make the crumble topping by rubbing together the remaining ingredients until they are the size of large breadcrumbs.
- Spread the rhubarb over the base of a small baking dish.
- Sprinkle the topping over the rhubarb and bake for 15-20 minutes or until golden brown on top and the rhubarb is bubbling through the topping.
