Quick and Easy Keto Rhubarb Recipes for Busy Days

Rhubarb is a unique and versatile ingredient, known for its tartness and vibrant red stalks. When combined with the right sweeteners and flavorings, it becomes a perfect low-carb, keto-friendly dessert option. In this article, we’ll explore a variety of keto rhubarb recipes, including a keto rhubarb crisp, that make the most of this vegetable (yes, it’s technically a vegetable) without adding excess carbs.

For those on a ketogenic diet, rhubarb is a great fruit-like vegetable that can be used in many ways to create delicious, sugar-free treats. One of the most popular keto rhubarb recipes is the classic rhubarb crisp, with a crispy topping and a sweet-tart filling. However, rhubarb can be incorporated into a range of other dishes, like scones, muffins, and jams.

If you love the bright, tangy flavor of rhubarb but want to keep your carb count low, these keto-friendly recipes are perfect for you. They are simple to make, with ingredients you likely already have on hand, and they taste just like traditional rhubarb desserts—without all the sugar.

Why Keto Rhubarb Recipes Are a Great Option

When you think of rhubarb, you may associate it with traditional, high-carb desserts like pies or crumbles. But rhubarb is actually an excellent ingredient for keto desserts. Here’s why:

• Low in Carbs: Rhubarb is naturally low in carbohydrates, with just 1 gram of net carbs per cup. This makes it perfect for a keto diet, where you want to limit your carb intake while enjoying flavorful foods.

• High in Fiber: Rhubarb is also rich in fiber, which helps to support digestion and can contribute to feelings of fullness. This makes it a great addition to your keto meals and desserts.

• Tart and Sweet: Rhubarb has a naturally tart flavor, which pairs beautifully with sugar substitutes like erythritol or stevia. It provides a refreshing, zesty kick to your keto treats.
  

By combining rhubarb with keto-friendly ingredients like almond flour, erythritol, and coconut oil, you can create delicious, low-carb desserts that mimic your favorite traditional recipes without sacrificing flavor.

Keto Rhubarb Crisp: The Perfect Keto Dessert

One of the most beloved keto rhubarb recipes is keto rhubarb crisp, a warm, comforting dessert that’s perfect for any occasion. The crisp topping is made with almond flour, coconut, and pecans, while the rhubarb filling is sweetened with low-carb sweeteners like Swerve or erythritol. Here’s a detailed breakdown of how to make this mouthwatering treat.

Ingredients for Keto Rhubarb Crisp

For the Crisp Topping:

• 3/4 cup almond flour

• 1/4 cup shredded unsweetened coconut

• 1/4 cup chopped pecans

• 1/3 cup Swerve Brown (or your preferred keto sweetener)

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 5 tablespoons butter, chilled and cut into small pieces

For the Rhubarb Filling:

• 2 pounds chopped rhubarb (about 6 cups)

• 1/3 cup powdered Swerve (or more if you like it sweeter)

• 1/4 + 1/8 teaspoon glucomannan (as a thickener)

Instructions:

1. Prepare the Crisp Topping:
   • Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

   • In a food processor, combine almond flour, shredded coconut, chopped pecans, Swerve Brown, cinnamon, and salt. Pulse until combined.

   • Add the cold butter pieces to the food processor and pulse until the mixture resembles coarse crumbs.

   • Spread the mixture evenly on the prepared baking sheet and cover it with another piece of parchment paper. Use a rolling pin or your hands to press the mixture down firmly so that it sticks together.

   • Bake the topping for 20 to 25 minutes, or until the edges are golden brown. Remove from the oven and let cool completely. It will continue to crisp up as it cools.

2. Prepare the Rhubarb Filling:
   • Preheat the oven to 350°F (175°C).

   • Spread the chopped rhubarb evenly in a 9×13-inch baking dish. Sprinkle with powdered Swerve and glucomannan, and toss to combine.

   • Cover the baking dish tightly with foil and bake for 30 to 35 minutes, or until the mixture is bubbling and the rhubarb is tender.

3. Assemble the Crisp:
   • Once the rhubarb filling is done, remove the foil and break the cooled crisp topping into pieces.

   • Sprinkle the crisp topping over the baked rhubarb filling, covering it completely.

   • Bake for an additional 5 to 10 minutes to allow the topping to crisp up further.

4. Serve and Enjoy:
   • Serve the keto rhubarb crisp warm, topped with whipped cream or keto vanilla ice cream for the ultimate treat.
     

Tips for Perfect Keto Rhubarb Crisp:

• Choose Red Rhubarb: The redder the rhubarb, the more vibrant your dessert will be. Red rhubarb gives the filling a beautiful color and adds a natural sweetness.

• Sweetener Options: While I use Swerve for the sweetness, you can substitute it with other keto sweeteners like monk fruit sweetener, stevia, or erythritol. Just adjust to taste.

• Use Glucomannan for Thickening: Unlike xanthan gum, glucomannan doesn’t clump up and provides a smoother consistency for thickening the filling. If you don’t have glucomannan, you can substitute with xanthan gum, though you may need to experiment with the amount.
  

How to Store Keto Rhubarb Crisp:

• Refrigeration: Leftovers can be stored in an airtight container in the fridge for up to 5 days. The topping may lose some of its crispness, but the flavors will still be delicious.

• Freezing: To freeze, store the cooled rhubarb crisp in a freezer-safe container for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat in the oven for a few minutes to restore some of the crispness.

Other Keto Rhubarb Recipes to Try

Rhubarb isn’t just limited to crisps and crumbles. Here are some more ideas for using this low-carb, keto-friendly ingredient:

1. Keto Rhubarb Scones: These fluffy, buttery scones are sweetened with a low-carb sweetener and packed with tart rhubarb. They’re perfect for a keto-friendly breakfast or afternoon snack.

2. Keto Rhubarb Jam: A simple and low-carb jam made with fresh rhubarb, sweetener, and a bit of lemon juice. Spread it on keto bread or use it as a topping for pancakes or waffles.

3. Keto Rhubarb Muffins: These moist muffins feature tangy rhubarb paired with almond flour for a delightful keto-friendly treat. Add a handful of walnuts or pecans for extra texture.

4. Keto Strawberry Rhubarb Sauce: A simple sauce that combines fresh strawberries and rhubarb, sweetened with erythritol, making it the perfect topping for yogurt, keto pancakes, or ice cream.
   

Each of these recipes allows you to enjoy the tart and unique flavor of rhubarb while keeping your carb count low.

Nutritional Benefits of Rhubarb in Keto Recipes

Rhubarb is an excellent addition to any keto recipe, not just because of its low carbohydrate content but also due to its rich nutritional profile. Here’s a look at why rhubarb is so beneficial on a keto diet:

Low in Carbs and High in Fiber

Rhubarb is low in net carbs, making it ideal for keto recipes. It contains just 1 gram of net carbs per 1-cup serving. Additionally, it’s high in fiber, which not only helps improve digestion but also promotes feelings of fullness, making it a satisfying ingredient for anyone on a low-carb or keto diet.

Rich in Antioxidants

Rhubarb is packed with antioxidants, which help combat oxidative stress in the body. These antioxidants include anthocyanins, which give rhubarb its vibrant red color, and flavonoids, known for their anti-inflammatory properties. Consuming antioxidants is essential for maintaining overall health, particularly when following a low-carb lifestyle that emphasizes nutrient-dense foods.

Good Source of Vitamin K

Rhubarb is an excellent source of Vitamin K, a nutrient important for bone health and blood clotting. A 1-cup serving of rhubarb provides about 25% of your daily Vitamin K needs, which is crucial when following a diet that eliminates high-calcium foods like dairy.

High in Vitamin C

In addition to Vitamin K, rhubarb provides a good dose of Vitamin C, an essential vitamin that supports immune health, skin health, and overall well-being. This is particularly helpful on a keto diet, where fruits that are typically high in Vitamin C are often limited due to their sugar content.

5 Creative Keto Rhubarb Recipes to Try

Now that we’ve covered why rhubarb is so great for your keto diet, let’s explore a few more creative ways to incorporate this vegetable into your low-carb meals. Each recipe is easy to prepare and will leave you craving more!

1. Keto Rhubarb Muffins

These keto rhubarb muffins are the perfect balance of sweet and tart. Made with almond flour and a touch of erythritol, these muffins are light, fluffy, and filled with chunks of rhubarb for a unique flavor. Add some chopped walnuts or almonds to give them a bit of crunch.

Ingredients:

• 2 cups almond flour

• 1 cup rhubarb, chopped

• 1/3 cup erythritol

• 2 large eggs

• 1/4 cup unsweetened almond milk

• 1/2 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the almond flour, baking soda, cinnamon, and salt.

3. In another bowl, whisk the eggs, almond milk, erythritol, and vanilla extract until smooth.

4. Add the wet ingredients to the dry ingredients and mix well.

5. Fold in the chopped rhubarb.

6. Pour the batter into muffin cups and bake for 20-25 minutes or until a toothpick comes out clean.

7. Allow to cool and enjoy!

2. Keto Rhubarb Jam

If you love spreading something sweet on your keto-friendly toast or using it as a topping for yogurt, this keto rhubarb jam is a must-try. Made with rhubarb, a keto sweetener, and a little lemon juice, it’s the perfect sugar-free jam for anyone on a low-carb diet.

Ingredients:

• 3 cups rhubarb, chopped

• 1/3 cup erythritol

• 1 tablespoon lemon juice

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon xanthan gum (optional, for thickening)

Instructions:

1. Combine the chopped rhubarb, erythritol, lemon juice, and vanilla extract in a saucepan.

2. Cook over medium heat for 15-20 minutes, stirring occasionally until the rhubarb softens and breaks down.

3. If you want a thicker jam, add the xanthan gum and stir until the mixture thickens.

4. Let the jam cool, then transfer to a jar and refrigerate. Enjoy within 2 weeks.

3. Keto Rhubarb Scones

Rhubarb scones are a delicious keto-friendly breakfast or snack. The slightly tart rhubarb pairs wonderfully with the buttery, flaky texture of the almond flour-based scones.

Ingredients:

• 2 cups almond flour

• 1/2 cup rhubarb, finely chopped

• 1/4 cup unsweetened almond milk

• 1/3 cup erythritol

• 1/2 teaspoon baking powder

• 1/4 teaspoon salt

• 1/4 cup butter, cold and cubed

• 1 large egg

• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large mixing bowl, combine almond flour, erythritol, baking powder, and salt.

3. Add the cubed butter and mix until the mixture resembles coarse crumbs.

4. Stir in the egg, vanilla extract, almond milk, and chopped rhubarb.

5. Form the dough into a round and place it on the baking sheet. Cut into wedges.

6. Bake for 20-25 minutes, or until golden brown.

7. Let cool and enjoy your keto rhubarb scones.
   

4. Keto Rhubarb Chia Pudding

This creamy and refreshing rhubarb chia pudding is a simple and nutritious dessert. The tartness of the rhubarb blends perfectly with the creamy coconut milk and chia seeds, making it a great option for a low-carb snack or breakfast.

Ingredients:

• 1 cup coconut milk (full-fat)

• 1/2 cup rhubarb, chopped

• 2 tablespoons chia seeds

• 1 tablespoon erythritol

• 1 teaspoon vanilla extract
  

Instructions:

1. Cook the rhubarb in a small saucepan with erythritol over medium heat until soft, about 5-7 minutes.

2. In a bowl, combine the cooked rhubarb, coconut milk, chia seeds, and vanilla extract.

3. Mix well and refrigerate for 4 hours or overnight to allow the chia seeds to absorb the liquid and thicken.

4. Serve chilled and enjoy!
   

5. Keto Rhubarb Tart

A keto rhubarb tart is a sophisticated dessert that’s perfect for special occasions. The almond flour crust, combined with a sweet rhubarb filling and a touch of cinnamon, makes for a decadent treat.

Ingredients:

• 2 cups almond flour

• 1/4 cup melted butter

• 1/4 cup erythritol

• 2 cups rhubarb, chopped

• 1 tablespoon erythritol

• 1/2 teaspoon cinnamon

• 1/4 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Combine the almond flour, melted butter, and erythritol in a bowl. Press the mixture into a tart pan to form the crust.

3. Bake the crust for 10 minutes, then remove and set aside.

4. In a saucepan, cook the rhubarb with erythritol and cinnamon until soft.

5. Stir in the heavy cream and cook for another 2-3 minutes.

6. Pour the rhubarb filling into the baked crust and bake for an additional 20 minutes.

7. Let cool before serving.

Tips and Tricks for Perfect Keto Rhubarb Recipes

When working with rhubarb on a keto diet, there are a few tips and tricks that can help you make the most of this vibrant and tangy vegetable. Here are some key insights to elevate your keto rhubarb recipes:

1. Choose the Best Rhubarb

To get the most vibrant and flavorful rhubarb for your keto desserts, select the reddest stalks possible. The redder the stalks, the more intense the flavor and color. However, don’t worry if you can’t find red rhubarb—green rhubarb tastes just as delicious and can be used interchangeably in your recipes. The primary difference is the color, so choose based on your visual preferences.

2. Avoid Over-Sweetening

While rhubarb is naturally tart, it pairs beautifully with keto sweeteners like erythritol, stevia, or monk fruit. However, it’s essential not to over-sweeten, as it could overpower the tangy flavor of the rhubarb. Start with a smaller amount of sweetener, taste, and adjust accordingly. Keto-friendly sweeteners are often sweeter than sugar, so you won’t need much to get the desired flavor.

3. Use Glucomannan as a Thickener

When making keto rhubarb filling, the rhubarb naturally releases a lot of water. To avoid a soggy filling, use glucomannan as a thickening agent instead of cornstarch or flour. Glucomannan is a keto-friendly, zero-carb powder that works exceptionally well as a thickener and doesn’t clump up like other thickeners. It’s a must-have for creating a smooth and cohesive filling.

4. Make the Topping Crispy

One of the challenges in keto fruit crisp recipes is getting the topping to be truly crispy. Since low-carb ingredients like almond flour tend to absorb moisture, it’s important to bake the topping separately from the filling to achieve a crispy texture. Press down the topping firmly before baking, and allow it to cool completely before serving. This helps the topping firm up and become perfectly crispy.

5. Serve with Keto-Friendly Ice Cream or Whipped Cream

To elevate your keto rhubarb desserts, top them with a generous scoop of keto vanilla ice cream or a dollop of whipped cream. These toppings complement the tartness of rhubarb and make your dessert feel indulgent without adding extra carbs. You can easily make homemade keto ice cream or buy pre-made options at the store.

Keto Rhubarb Crisp Recipe Card

Ingredients

For the Crisp Topping:

• 3/4 cup almond flour

• 1/4 cup shredded unsweetened coconut

• 1/4 cup chopped pecans

• 1/3 cup Swerve Brown (or your preferred keto sweetener)

• 1/2 teaspoon cinnamon

• 1/4 teaspoon salt

• 5 tablespoons butter, chilled and cut into small pieces

For the Rhubarb Filling:

• 2 pounds chopped rhubarb (about 6 cups)

• 1/3 cup powdered Swerve (or more if you prefer it sweeter)

• 1/4 + 1/8 teaspoon glucomannan (as a thickener)

Instructions

1. Prepare the Crisp Topping:
   • Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper.

   • In a food processor, combine almond flour, shredded coconut, chopped pecans, Swerve Brown, cinnamon, and salt. Pulse a few times to combine.

   • Add the chilled butter pieces and process until the mixture resembles coarse crumbs.

   • Spread the mixture on the prepared baking sheet and cover with another piece of parchment paper. Use a rolling pin or your hands to press the mixture down firmly, ensuring it sticks together. Remove the top sheet of parchment paper.

   • Bake for 20 to 25 minutes, or until the edges are golden brown. Remove and let cool completely. The topping will crisp up as it cools.

2. Prepare the Rhubarb Filling:
   • Preheat the oven to 350°F (175°C).

   • Spread the chopped rhubarb evenly in a 9×13-inch baking dish. Sprinkle with powdered Swerve and glucomannan. Toss to combine.

   • Cover the baking dish tightly with foil and bake for 30 to 35 minutes, or until the rhubarb is tender and bubbling.

3. Assemble the Crisp:
   • Once the rhubarb filling is done, remove the foil and break the cooled crisp topping into pieces.

   • Sprinkle the topping over the rhubarb filling, covering it completely.

   • Bake for an additional 5 to 10 minutes to allow the topping to become even crispier.

4. Serve and Enjoy:
   • Serve the keto rhubarb crisp warm, topped with whipped cream or keto vanilla ice cream for a delicious treat.
     

Notes

• Sweeteners: You can use Swerve, monk fruit sweetener, or erythritol for the filling and topping. Adjust the amount of sweetener according to your taste preferences.

• Butter: For the crispiest topping, make sure to use cold butter and cut it into small pieces.

• Glucomannan: This is used to thicken the rhubarb filling. If you don’t have glucomannan, you can use xanthan gum, but you may need to experiment with the amount.

• Storage: Leftover rhubarb crisp can be stored in an airtight container for up to 5 days in the refrigerator. The topping will soften over time, but you can reheat it in the oven to restore some crispiness.
  

Nutritional Facts (Per Serving)

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Method: Baking

Cuisine: Keto, Dessert