Strawberry-Rhubarb Granola Crumble

Strawberry-Rhubarb Granola Crumble

This strawberry rhubarb crisp is great for a light on a warm summer night and comes together in with just a couple steps. It’s sweet with just a touch of tart from the rhubarb. The crunchy granola topping also adds texture and a light toasty flavour.



Makes: 4 servings

Net Carbs: <7g per serving



2 cups chopped rhubarb (fresh or thawed from frozen)

2 tablespoons chia seeds

2 cups diced fresh strawberries

2 tablespoons low-carb granulated sweetener

1 tablespoon lemon juice

½ teaspoon vanilla extract

1/3 cup crushed Rawcology Banana With Maca Raw Crunch Granola



1. Preheat oven to 350℉.

2. In a medium saucepan over medium-high heat, add the rhubarb. Cook until the rhubarb breaks down, and liquid evaporates, forming a chunky jam-like consistency, about 8-10 minutes. Remove from the heat and add the chia seeds. Mix well to full incorporate.

3. Add the strawberries, sweetener, lemon juice, and vanilla. Separate the mixture into 4 individual sized oven-safe ramekins and top with granola.

4. Bake for 6-8 minutes, until mixture is heated through and granola has toasted. Serve warm with fresh mint. 

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