INGREDIENTS
2.5 kg rhubarb stalks
erythritol sweetner to taste
2 tbls water
FOR THE BASE
1½ cups almond flour
4½ tbls butter
2 tsps erythritol sweetner
FOR THE TOP
1 cup almond flour
3 tbls butter
2 tsps erythritol sweetner
METHOD
Make sure you clean your rhubarb properly by removing all the stringy bits. Cut the rhubarb into small pieces and put half the rhubarb into a saucepan. Add the water and bring to a boil. Reduce the heat to medium. Once the rhubarb starts breaking down and more liquid is visible, add the rest of the rhubarb. Give it a good stir. Once all the rhubarb has broken down, add the erythritol. Cook for a few minutes and then taste to see if the rhubarb is sweet enough. Rhubarb has a lot of its own water so continue boiling it, stirring frequently until the rhubarb becomes nice and thick and the liquid has reduced completely. Remove from the hot plate and allow to cool.
For the crust melt the butter, add the almond flour and sweetner and mix well. Press into a greased pie dish. Bake in the oven on 170° C on the middle rack for 15 minutes.
Mix the crumble for the top and place it in a piece of glad wrap. Put it into the freezer for at least 45 minutes. By now your rhubarb should’ve cooled down and you can spoon it into the pie dish. Even out the mixture. Take your crumble mix and grate the mixture on the coarse holes over the top of the pie until completely covered. Bake on 180° until the top and the edges of the shell are golden brown. Serve with cream or legal custard.
