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
- 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.
- Add the strawberries to the rhubarb, mix through and set aside.
- Heat oven to 200C/180C fan/gas 6.
- 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.
- Put the rhubarb and strawberry mix into an oven-proof dish.
- Sprinkle the topping over the fruit filling uniformly.
- Bake for 30 mins or until golden brown on top.
- Serve with low-carb ice cream, syrup or double cream.
Bon-appetite!