Keto Rhubarb and Strawberry Crumble

Ingredients

25 grams butter

500 grams rhubarb, cut into chunks

200 grams strawberries, cut into halves or quarters

½ tsp ground cinnamon

¼ tsp ground cloves

For the crumble topping

50 grams roasted hazelnuts or other nuts

50 grams cold butter, diced

150 grams Keto Baker London Sweet Baking Mix

1 tsp ground cinnamon

1. Melt 25 grams of butter in a pan, then add the rhubarb, cinnamon and cloves. Cook over a low heat for 10-12 mins or until just tender.
2. Add the strawberries to the rhubarb, mix through and set aside.
3. Heat oven to 200C/180C fan/gas 6.
4. To make the crumble topping, tip all the ingredients into a food processor and pulse to crumbs. Alternatively, crush the nuts, dice the butter and mix them together in a bowl.
5. Put the rhubarb and strawberry mix into an oven-proof dish.
6. Sprinkle the topping over the fruit filling uniformly.
7. Bake for 30 mins or until golden brown on top.
8. Serve with low-carb ice cream, syrup or double cream.

Bon-appetite!