I just love the sweet and tart taste of strawberry rhubarb filling. The mixture is just strawberry and rhubarb with some low carb sweetener and a little xanthan gum added as a thickener. The best part is that you can mix the filling right in the baking dish so you don’t have to dirty an additional bowl.
It's one of the best ways to enjoy this tart spring seasonal crop! Chop rhubarb into bite sized pieces. Combine in medium bowl with vanilla, 2 tablespoons Pyure (or desired sweetener), and xanthan gum. Spread out into small casserole dish. Combine almond flour, coconut flour and 1 tablespoon Pyure (or desired sweetener) in medium bowl.
Directions. Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
Make the healthy rhubarb and strawberry crisp topping. In a medium bowl, mix together Besti monk fruit sweetener (crystallized this time!), almond flour, chopped almonds, cinnamon, salt, and melted butter. Top fruit mixture with topping. Smooth with a spatula. Bake. It’s done when it’s bubbly and topping is golden brown! Is Rhubarb Low Carb?