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
In a small mixing bowl, mix all topping ingredients together until a crumbly dough forms. Set aside.
In a medium size mixing bowl, add strawberries, rhubarb, lemon juice, xanthan gum, and granulated sweetener. Gently mix until well combined.
Pour strawberry mixture into greased 9x9 baking dish or 10-inch cast iron skillet
Sprinkle topping mixture over the strawberry mixtures.
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.
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).