DESSERT: STRAWBERRY RHUBARB CRISP(click here to print)

Its the time of year for rhubarb.  Here is a great low carb recipe using rhubarb and strawberries

Strawberry Rhubarb Crisp

Filling:
3 cups rhubarb, sliced into 1/2 inch pieces
1 1/2 cups sliced strawberries
1/2 tsp stevia extract
1/2 tsp xanthan gum (optional, firms filling)

Topping:
2/3 cup almond meal
1/4 cup flax seed meal
2 tbsp coconut flour
1/3 cup chopped pecans
1/4 cup oats (optional, adds carbs)
1 tsp stevia extract
2 tbsp granulated erythritol
5 tbsp butter, in 1/4 inch pieces

Preheat oven to 350F.

In a medium bowl, mix together rhubarb, strawberries and stevia. Sprinkle xanthan gum over and mix well. Spread filling in a 8×8 glass casserole dish or baking pan. If using a metal pan, grease bottom and sides prior to spreading the filling.

Combine first seven topping ingredients in a medium bowl. Using a pastry cutter or two knives, cut in butter until mixture resembles coarse crumbs. Spread topping evenly over filling.

Bake for 30-40 minutes or until filling bubbles up and topping is golden brown. If topping appears to be browning too quickly, cover with foil until filling is done.

Remove from oven and let cool at least 10 minutes before serving.

Serves 10. Total carbs 10.6 per serving, 4.2g carbs when subtracting erythritol and fiber.

*www.alldayidreamaboutfood.com