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Rhubarb Strawberry Crumble Squares

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Rhubarb Strawberry Crumble Squares

Rhubarb Strawberry Crumble Squares are the keto version of the recipe that your grandmother made from the rhubarb in her garden. Things always tasted better at Nan’s house and these Rhubarb Strawberry Crumble Squares or Crisp will make you think you’re sitting in Nan’s kitchen having a Square and a cup of tea.

Strawberry Rhubarb crumble brings me back to my Grandmothers house. I’m 9 years old and I’m out in the flower garden with my Nan. Most of the yard, is pops domain, with vegetables planted row by row and a cute little chicken coop up in the back corner. But the flower garden was Nan's. It was full of so many good smells, daffodils, lilies, gladiolas and roses galore. Way over on one side, hidden from sight from any young fella who might have gotten it in his head to steal the tender fruits during a midnight raid, was the berry garden.
As I walked behind Nan on this particular day, we passed the spicy scent of gooseberries, the tart/ almost sour smell of the black currants and then found the real joy. The small rhubarb bush, right next to a small section of wild strawberries. Now, I know most of you have eaten those big strawberries they sell at the supermarket, but nothing was as sweet as those little gems that Nan nurtured along every year. They were so sweet, they almost made the insides of your cheeks hurt. A memory of pure pleasure.

This strawberry rhubarb crumble has been made keto friendly. It has no sugar added, and will even trick your own siblings into thinking they’re back in Nan’s garden.

  • Prep Time10 min
  • Cook Time30 min
  • Total Time40 min


For the crumble

  • 1/4 cup coconut flour
  • 3/4 cup coconut shredded
  • 1/2 cup flax meal
  • 1/4 cup of psyllium husk
  • 1 cup salted butter, room temperature
  • 1/4 cup confectioners swerve

For the filling

  • 1 cup strawberries
  • 1 cup rhubarb
  • 2 Tbsp lemon juice
  • 1/2 cup powdered sweetener



Combine ingredients for the filling in a medium sauce pan. Simmer over low/medium heat for about 10-15 minutes, or until fruit has turned to the consistency of a thick sauce. Set aside.
In another bowl, combine coconut flour, flax seed meal, 1/4 cup sweetener and butter until the whole mix is crumbly.
Set 1/2 cup of the crumble aside
Press remaining crumble into a greased 9” pan
Pour the fruit mixture over the crust and spread evenly.
Sprinkle the remaining 1/2 cup of crumble over the fruit mixture
Cover with tin foil and bake for about 20 minutes at 350
Remove foil and bake for another 10 minutes, until crumble is browned
Cool and serve

If crumble turns out drier than you like, melt some butter in the microwave and brush it on top of the crisp. It will soak in and add a moist element to the squares.
You can sprinkle in xanthan gum to thicken the filling if you choose, instead of reducing. Xanthan gum takes some getting used to as it thickens as it cools, so its difficult to know how much to use. Unfortunately, its more a matter of getting familiar with the ingredient and knowing how much it will thicken after it cools. My suggestion would be to add about 1/4 tsp and then let that cool. If the filling is not thick enough, warm the sauce again and sprinkle in more. Continue to do that until you reach the desired consistency. We use a shaker to sprinkle in Xanthan gum so that it's evenly spread and doesn't clump.
  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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