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Disastrous rhubarb crumble

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Mark Parrott

Mark Parrott

Well-Known Member
Relationship to Diabetes
Type 2
Decided to make a rhubarb crumble using almond flour, crushed nuts & chia seeds. Crumble has burnt and smells awful.:( Only been in 30 mins.
 
It doesn't matter, Mark, it has rhubarb in it which automatically makes it inedible 😉
 
Well, I've eaten it & it tastes better than it smells. I used to hate rhubarb as a kid, but love it now.
 
Have a look on the web Rhubarb is good for diabetics. Mine is just growing nicely 😎 Enjoy 🙂
 
Got ours fresh out the garden today.🙂
 
What else would you do with rhubarb except make crumble? Well - make R & Ginger jam of course - but I just grew up eating it, it was always free (our garden our allotment or someone else's ditto when they had a glut, want some rhubarb? - yes please! LOL - and now when I see it for sale it's such a price - I blench!
 
trophywench said:
What else would you do with rhubarb except make crumble? Well - make R & Ginger jam of course - but I just grew up eating it, it was always free (our garden our allotment or someone else's ditto when they had a glut, want some rhubarb? - yes please! LOL - and now when I see it for sale it's such a price - I blench!
Click to expand...

I like to lightly stew some rhubarb, with a little ginger and cinammon and have it with Greek yoghurt for brekkers at home. It's too hot here for rhubarb to grow here, so I have withdrawal symptoms when I come over and cravings before I come home.
 
@Mark Parrott - How have you found your batch 037 strips, now you've been using them a little longer?

For me, initially they were fine, but now they're either reading higher or something's going on with my body. I don't think (or do I just hope?!?) it's the latter
 
AndBreathe said:
@Mark Parrott - How have you found your batch 037 strips, now you've been using them a little longer?

For me, initially they were fine, but now they're either reading higher or something's going on with my body. I don't think (or do I just hope?!?) it's the latter
Click to expand...
I think my strips are ok. When comparing readings with my other meter, both readings are roughly similar. I am also showing higher fasting levels at the moment & no idea why.
 
Mark Parrott said:
I think my strips are ok. When comparing readings with my other meter, both readings are roughly similar. I am also showing higher fasting levels at the moment & no idea why.
Click to expand...

Thanks Mark.

The only consolation I have is the rise was in one step, on starting a new pot. I rattled through those as the readings were erratic, so I was verifying, but a new post started yesterday are exactly the same.

I sort of wonder if the heat is bothering this lot, but it isn't all that hot here yet. I've had reliable Codefree strips in much hotter,weather.

Hey ho.
 
I used ground almonds and toasted sesame seeds as a topping then baked it covered with foil until the last 10 minutes. The nuts seem to brown faster than flour would. It worked for me but haven't tried it recently since some bright spark dug up our rhubarb and I refuse to pay shop prices for it. I used Stevia and fresh ginger with the fruit.
 
I sweetened mine with Xylotol & added fresh ginger too. I think the Chia seeds burnt on mine. Very odd smell, but tasted ok.
 
Please change the subject. I love rhubarb. I also love crumble. I am a terrible, awful dreadful cook and you are all making me feel inadequate and very hungry. Of course a hearty dolloping of rhubarb crumble would make me some fine comfort eating. Offers anyone?
 
With almond flour, I think the trick is a shorter cooking time, and make sure you get some fat in the crumble layer (coconut oil, or vegan marge in my case). You can also add some lightly crushed nuts for added texture (macadamias are good here)

I'd precook the rhubarb layer (just stew it on the stove top), so it's good and done, then finish off in the oven with the crumble layer on for 20 mins max. Sweetener wise, you should try out Sukrin Gold, it's a bit pricey, but a really good brown sugar replacer for baking (you can order directly from Sukrin, or some H&B's have it in stock)
 
Ive seen Sukrin Gold. Looks good though a bit pricey. I left the crumble in the oven too long. The recipe i followed said 45 mins. It was burnt in half an hour.
 
Im on a LCHF diet, so fat content isn't an issue. Welcome to the forum, BTW.🙂
 
They are high in fat, compared to other nuts, but its all good stuff (there's research out there, that macs are particularly good for reducing LDL cholesterol due to the amount of mono unsaturated fat they have). You should still be sensible about portion size though 🙂.
 
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