22 Delicious Diabetic Rhubarb Crumble Recipes To Try

Rhubarb crumble is a timeless dessert that combines tart, tangy rhubarb with a sweet, buttery crumble topping.

For those managing diabetes, traditional recipes loaded with sugar may feel off-limits—but the good news is, you don’t have to miss out on this comforting treat.

By using natural sweeteners, fiber-rich flours, and creative flavor pairings, diabetic-friendly rhubarb crumbles can be just as delicious, satisfying, and guilt-free.

In this article, we’ve curated 22 diabetic rhubarb crumble recipes, each offering a unique twist—from classic almond and oat toppings to tropical mango blends, spiced pumpkin variations, and even chocolate-hazelnut indulgences.

Whether you’re looking for a cozy autumn dessert, a refreshing summer treat, or a creative spin on the traditional crumble, this collection has something for everyone.

22 Delicious Diabetic Rhubarb Crumble Recipes To Try

Enjoying desserts while managing diabetes doesn’t have to be a challenge.

With these 22 diabetic rhubarb crumble recipes, you can indulge in a variety of flavors, textures, and seasonal twists without compromising blood sugar control.

From classic almond crumbles to exotic tropical blends and rich chocolate-nut variations, there’s a diabetic-friendly rhubarb crumble for every palate and occasion.

Whether you’re treating yourself, hosting a family gathering, or experimenting in the kitchen, these recipes prove that healthy desserts can be absolutely delicious.

Diabetic-Friendly Classic Rhubarb Crumble

This classic rhubarb crumble is reimagined for those managing blood sugar.

Sweetened naturally with erythritol and lightly spiced, it delivers all the tangy and crunchy satisfaction of a traditional crumble without the sugar spike.

Ingredients:
For the filling:

• 4 cups fresh rhubarb, chopped into 1-inch pieces
• 1/4 cup erythritol (or preferred sugar substitute)
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1 teaspoon lemon juice

For the crumble topping:

• 1 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons unsalted butter, cold and cubed
• 2 tablespoons erythritol
• 1/2 teaspoon ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish.
2. In a medium bowl, mix the rhubarb, erythritol, vanilla extract, cinnamon, and lemon juice. Spread evenly into the prepared dish.
3. For the crumble topping, combine almond flour, pecans, erythritol, and cinnamon in a separate bowl. Add cold butter and rub it in with your fingers until the mixture resembles coarse crumbs.
4. Sprinkle the crumble evenly over the rhubarb mixture.
5. Bake for 35–40 minutes, or until the topping is golden and rhubarb is bubbling.
6. Let it cool slightly before serving. This can be enjoyed warm or at room temperature.

This diabetic-friendly crumble provides the perfect balance of tart rhubarb and nutty, buttery topping without any refined sugar.

Serve with a dollop of sugar-free whipped cream for an extra treat.

Coconut Almond Diabetic Rhubarb Crumble

A tropical twist on rhubarb crumble, enriched with coconut and almond flavors.

This version uses unsweetened shredded coconut and almond flour for a low-carb, high-flavor dessert that’s diabetic-conscious.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 3 tablespoons erythritol
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract

For the topping:

• 1/2 cup almond flour
• 1/2 cup unsweetened shredded coconut
• 2 tablespoons butter, cold and cubed
• 2 tablespoons chopped almonds
• 2 tablespoons erythritol

Instructions:

1. Preheat oven to 350°F (175°C) and lightly grease a medium baking dish.
2. Toss rhubarb with erythritol, lemon zest, and vanilla extract. Spread in the prepared dish.
3. In a separate bowl, mix almond flour, shredded coconut, chopped almonds, and erythritol. Cut in butter until crumbly.
4. Sprinkle topping evenly over rhubarb.
5. Bake 35–40 minutes until golden and bubbling. Cool for 10 minutes before serving.

The combination of coconut and almonds adds richness and texture while keeping the dessert low in carbs.

It’s a unique diabetic-friendly crumble that feels indulgent but stays healthy.

Oat & Walnut Diabetic Rhubarb Crumble

This crumble combines oats and walnuts for a heart-healthy, fiber-rich topping that pairs beautifully with tart rhubarb.

Sweetened with stevia, it offers a satisfying crunch and deep flavor without spiking blood sugar.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 3 tablespoons stevia or preferred sweetener
• 1 teaspoon cinnamon
• 1 teaspoon orange zest

For the crumble topping:

• 1/2 cup rolled oats
• 1/2 cup chopped walnuts
• 3 tablespoons almond flour
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons stevia
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease an 8×8-inch baking dish.
2. Toss rhubarb with stevia, cinnamon, and orange zest. Spread evenly in the dish.
3. Combine oats, walnuts, almond flour, stevia, and cinnamon in a bowl. Cut in butter until mixture resembles coarse crumbs.
4. Sprinkle crumble over rhubarb filling.
5. Bake for 35–40 minutes, until topping is golden and rhubarb bubbles. Cool slightly before serving.

With the nutty crunch of walnuts and the wholesome texture of oats, this diabetic-friendly crumble is a satisfying dessert for any occasion.

Its citrus undertone elevates the rhubarb flavor beautifully.

Ginger-Spiced Diabetic Rhubarb Crumble

This crumble adds a warm, zesty kick with fresh ginger and cinnamon, balancing the tartness of rhubarb.

Perfect for cooler evenings, it’s naturally sweetened for a diabetic-friendly treat.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 2 tablespoons erythritol
• 1 teaspoon freshly grated ginger
• 1/2 teaspoon ground cinnamon
• 1 teaspoon lemon juice

For the topping:

• 1/2 cup almond flour
• 1/4 cup chopped walnuts
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons erythritol
• 1/4 teaspoon ground ginger

Instructions:

1. Preheat oven to 350°F (175°C) and grease a medium baking dish.
2. In a bowl, mix rhubarb, erythritol, ginger, cinnamon, and lemon juice. Spread evenly in the dish.
3. For the topping, combine almond flour, walnuts, erythritol, and ground ginger. Cut in butter until crumbly.
4. Sprinkle over the rhubarb filling and bake 35–40 minutes until golden and bubbling.
5. Let cool for 10 minutes before serving.

The warm spice of ginger complements the tangy rhubarb perfectly, creating a comforting and diabetic-friendly dessert that’s both flavorful and satisfying.

Berry-Rhubarb Diabetic Crumble

Combining rhubarb with a handful of fresh berries adds natural sweetness and vibrant color.

Sweetened lightly with stevia, this crumble is fruity, tangy, and low in sugar.

Ingredients:
For the filling:

• 3 cups rhubarb, chopped
• 1 cup fresh blueberries or raspberries
• 2 tablespoons stevia
• 1 teaspoon vanilla extract

For the topping:

• 1/2 cup almond flour
• 1/2 cup rolled oats
• 2 tablespoons butter, cubed
• 2 tablespoons chopped pecans
• 1 tablespoon stevia

Instructions:

1. Preheat oven to 350°F (175°C) and lightly grease a baking dish.
2. Toss rhubarb, berries, stevia, and vanilla extract together, then spread in the dish.
3. In a bowl, combine almond flour, oats, pecans, and stevia. Cut in butter until crumbly.
4. Sprinkle topping over fruit and bake for 35–40 minutes until golden and bubbling.
5. Cool for 5–10 minutes before serving.

This colorful, fruity crumble provides the perfect balance of tart and sweet, with the added bonus of antioxidants from the berries—a delicious, diabetic-friendly dessert.

Maple-Pecan Diabetic Rhubarb Crumble

This version uses a touch of sugar-free maple syrup to enhance the nutty pecan topping.

It’s a cozy, naturally sweetened dessert ideal for diabetic diets.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 2 tablespoons erythritol
• 1 teaspoon lemon juice
• 1/2 teaspoon cinnamon

For the topping:

• 1/2 cup almond flour
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons sugar-free maple syrup
• 1/2 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Combine rhubarb, erythritol, lemon juice, and cinnamon, then spread in the dish.
3. For the topping, mix almond flour, pecans, and cinnamon. Cut in butter, then drizzle maple syrup and stir lightly.
4. Sprinkle topping evenly over the rhubarb. Bake 35–40 minutes until golden and bubbling.
5. Let cool slightly before serving.

The maple-pecan topping adds a rich, nutty flavor that pairs perfectly with tart rhubarb.

This crumble is indulgent yet diabetic-friendly, perfect for satisfying dessert cravings.

Chocolate-Drizzle Diabetic Rhubarb Crumble

This decadent crumble pairs tangy rhubarb with a subtle sugar-free chocolate drizzle, creating a rich dessert that’s safe for diabetics.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 2 tablespoons erythritol
• 1 teaspoon vanilla extract
• 1 teaspoon lemon juice

For the topping:

• 1/2 cup almond flour
• 1/2 cup chopped pecans
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons erythritol
• 2 tablespoons sugar-free dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Toss rhubarb with erythritol, vanilla, and lemon juice, then spread in the dish.
3. Mix almond flour, pecans, and erythritol for the topping. Cut in butter until crumbly. Sprinkle over the rhubarb.
4. Bake 35–40 minutes until golden. Remove from oven and drizzle melted sugar-free chocolate on top.
5. Let cool slightly before serving.

The chocolate drizzle elevates the tart rhubarb into a decadent dessert without added sugar, making it perfect for a diabetic-friendly treat.

Orange-Infused Diabetic Rhubarb Crumble

Bright orange zest and juice add a refreshing citrus note to tangy rhubarb, making this crumble light, fragrant, and diabetic-friendly.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 2 tablespoons erythritol
• 1 teaspoon orange zest
• 1 teaspoon orange juice

For the topping:

• 1/2 cup almond flour
• 1/4 cup chopped walnuts
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons erythritol
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a baking dish.
2. Combine rhubarb, erythritol, orange zest, and juice. Spread evenly.
3. Mix almond flour, walnuts, erythritol, and cinnamon for the topping. Cut in butter until crumbly and sprinkle over rhubarb.
4. Bake 35–40 minutes until bubbling and golden. Cool for 5–10 minutes before serving.

The orange-infused rhubarb crumble is a refreshing, naturally sweet dessert that’s tangy, fragrant, and perfect for a diabetic-friendly menu.

Chai-Spiced Diabetic Rhubarb Crumble

Warm chai spices like cardamom, cinnamon, and ginger bring a cozy, aromatic twist to this diabetic-friendly crumble.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 2 tablespoons erythritol
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cardamom
• 1/4 teaspoon ground ginger

For the topping:

• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons erythritol
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Toss rhubarb with erythritol and spices, then spread in dish.
3. Combine almond flour, pecans, erythritol, and cinnamon for the topping. Cut in butter until crumbly and sprinkle over rhubarb.
4. Bake 35–40 minutes until topping is golden and rhubarb is bubbling. Let cool slightly before serving.

This chai-spiced crumble offers warm, aromatic flavors and a cozy dessert experience without impacting blood sugar levels.

Strawberry-Rhubarb Diabetic Crumble

Combining rhubarb with fresh strawberries creates a naturally sweet and colorful dessert perfect for diabetics.

Ingredients:
For the filling:

• 3 cups rhubarb, chopped
• 1 cup fresh strawberries, sliced
• 2 tablespoons erythritol
• 1 teaspoon vanilla extract

For the topping:

• 1/2 cup almond flour
• 1/2 cup rolled oats
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons chopped almonds
• 1 tablespoon erythritol

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Toss rhubarb, strawberries, erythritol, and vanilla. Spread in the dish.
3. Mix almond flour, oats, almonds, and erythritol for the topping. Cut in butter until crumbly.
4. Sprinkle topping over fruit and bake 35–40 minutes until golden and bubbling. Cool slightly before serving.

This strawberry-rhubarb crumble is a naturally sweet, low-sugar dessert with a balance of tart and sweet flavors that’s perfect for diabetics.

Lemon-Poppy Seed Diabetic Rhubarb Crumble

Zesty lemon and nutty poppy seeds brighten this crumble, giving it a fresh, unique flavor while remaining diabetic-friendly.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 2 tablespoons erythritol
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice

For the topping:

• 1/2 cup almond flour
• 2 tablespoons rolled oats
• 2 tablespoons unsalted butter, cubed
• 1 tablespoon poppy seeds
• 2 tablespoons erythritol

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Toss rhubarb with erythritol, lemon zest, and juice. Spread in the dish.
3. Combine almond flour, oats, poppy seeds, and erythritol for the topping. Cut in butter until crumbly. Sprinkle over rhubarb.
4. Bake 35–40 minutes until golden and bubbling. Let cool slightly before serving.

The lemon-poppy seed topping enhances the tart rhubarb with brightness and texture, creating a fresh, diabetic-friendly dessert.

Maple-Ginger Diabetic Rhubarb Crumble

This crumble combines warming ginger with sugar-free maple syrup for a rich, autumn-inspired dessert that’s diabetic-safe.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 2 tablespoons erythritol
• 1 teaspoon grated ginger
• 1 teaspoon lemon juice

For the topping:

• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons sugar-free maple syrup
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Mix rhubarb, erythritol, ginger, and lemon juice; spread in dish.
3. Combine almond flour, pecans, cinnamon, and butter for the topping. Stir in maple syrup. Sprinkle over rhubarb.
4. Bake 35–40 minutes until golden and bubbly. Let cool slightly before serving.

The maple-ginger topping adds warmth and depth to the tart rhubarb, creating a cozy, diabetic-friendly dessert perfect for fall or winter.

Pistachio-Lavender Diabetic Rhubarb Crumble

Aromatic lavender and nutty pistachios give this crumble a gourmet twist, making it a visually stunning and diabetic-friendly dessert.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 2 tablespoons erythritol
• 1 teaspoon vanilla extract
• 1/2 teaspoon dried culinary lavender, finely chopped

For the topping:

• 1/2 cup almond flour
• 1/4 cup chopped pistachios
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons erythritol
• 1/4 teaspoon ground cardamom

Instructions:

1. Preheat oven to 350°F (175°C) and grease an 8×8-inch baking dish.
2. Toss rhubarb with erythritol, vanilla, and lavender. Spread evenly in the dish.
3. Combine almond flour, pistachios, cardamom, and erythritol for the topping. Cut in butter until crumbly.
4. Sprinkle topping over rhubarb and bake 35–40 minutes until golden and bubbling.
5. Cool slightly before serving.

The floral lavender pairs beautifully with tart rhubarb and crunchy pistachios, creating a sophisticated dessert that is diabetic-friendly and visually appealing.

Apple-Rhubarb Diabetic Crumble

Apples add natural sweetness and moisture to rhubarb, making a comforting, fiber-rich crumble suitable for diabetics.

Ingredients:
For the filling:

• 3 cups rhubarb, chopped
• 2 cups peeled and chopped apples
• 2 tablespoons erythritol
• 1 teaspoon cinnamon

For the topping:

• 1/2 cup almond flour
• 1/2 cup rolled oats
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons chopped walnuts
• 2 tablespoons erythritol

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Mix rhubarb, apples, erythritol, and cinnamon. Spread evenly.
3. Combine almond flour, oats, walnuts, and erythritol. Cut in butter until crumbly.
4. Sprinkle topping over fruit and bake 35–40 minutes until golden. Cool slightly before serving.

The sweet-tart combination of apples and rhubarb makes this crumble a naturally sweet, diabetic-friendly treat with comforting fall flavors.

Almond-Coconut Diabetic Rhubarb Crumble

A tropical-inspired crumble featuring almond flour and unsweetened coconut flakes for extra crunch and flavor without added sugar.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 2 tablespoons erythritol
• 1 teaspoon vanilla extract

For the topping:

• 1/2 cup almond flour
• 1/4 cup unsweetened shredded coconut
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons chopped almonds
• 2 tablespoons erythritol

Instructions:

1. Preheat oven to 350°F (175°C) and grease a medium baking dish.
2. Mix rhubarb with erythritol and vanilla. Spread in the dish.
3. Combine almond flour, coconut, almonds, and erythritol. Cut in butter until crumbly.
4. Sprinkle over rhubarb and bake 35–40 minutes until golden and bubbly. Cool slightly before serving.

The almond-coconut topping adds tropical flavors and crunch to the tangy rhubarb, creating a diabetic-friendly dessert that’s both unique and satisfying.

Blueberry-Rhubarb Diabetic Crumble

Blueberries add natural sweetness and vibrant color to rhubarb, creating a balanced, antioxidant-rich dessert suitable for diabetics.

Ingredients:
For the filling:

• 3 cups rhubarb, chopped
• 1 cup fresh blueberries
• 2 tablespoons erythritol
• 1 teaspoon lemon juice

For the topping:

• 1/2 cup almond flour
• 1/2 cup rolled oats
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons chopped pecans
• 1 tablespoon erythritol

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Toss rhubarb, blueberries, erythritol, and lemon juice together. Spread in dish.
3. Mix almond flour, oats, pecans, and erythritol for topping. Cut in butter until crumbly.
4. Sprinkle topping over fruit and bake 35–40 minutes until golden and bubbling. Cool slightly before serving.

This blueberry-rhubarb crumble is naturally sweet, low in sugar, and full of antioxidants, making it a vibrant, diabetic-friendly dessert.

Spiced Pumpkin-Rhubarb Diabetic Crumble

A fall-inspired twist with pumpkin puree and warm spices, this crumble is moist, flavorful, and safe for diabetics.

Ingredients:
For the filling:

• 3 cups rhubarb, chopped
• 1 cup pumpkin puree
• 2 tablespoons erythritol
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

For the topping:

• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons erythritol
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Mix rhubarb, pumpkin puree, erythritol, cinnamon, and nutmeg. Spread evenly.
3. Combine almond flour, pecans, erythritol, and cinnamon for topping. Cut in butter until crumbly.
4. Sprinkle topping over filling and bake 35–40 minutes until golden and bubbling. Cool slightly before serving.

The pumpkin-rhubarb combination brings warmth and richness to this crumble, making it a cozy, diabetic-friendly dessert perfect for autumn.

Tropical Mango-Rhubarb Diabetic Crumble

Sweet mango adds tropical flavor and natural sweetness to tangy rhubarb, while keeping the dessert diabetic-safe.

Ingredients:
For the filling:

• 3 cups rhubarb, chopped
• 1 cup diced ripe mango
• 2 tablespoons erythritol
• 1 teaspoon lime juice

For the topping:

• 1/2 cup almond flour
• 1/4 cup chopped macadamia nuts
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons erythritol
• 1/4 teaspoon ground ginger

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Mix rhubarb, mango, erythritol, and lime juice. Spread evenly in dish.
3. Combine almond flour, macadamia nuts, erythritol, and ginger for topping. Cut in butter until crumbly.
4. Sprinkle topping over fruit and bake 35–40 minutes until golden and bubbly. Cool slightly before serving.

The mango-rhubarb crumble is a tropical, naturally sweet dessert that’s diabetic-friendly, bright, and full of vibrant flavors.

Cranberry-Orange Diabetic Rhubarb Crumble

Tart cranberries and zesty orange combine with rhubarb for a bright, tangy crumble that is naturally sweetened and diabetic-friendly.

Ingredients:
For the filling:

• 3 cups rhubarb, chopped
• 1 cup fresh or frozen cranberries
• 2 tablespoons erythritol
• 1 teaspoon orange zest
• 1 teaspoon orange juice

For the topping:

• 1/2 cup almond flour
• 1/4 cup rolled oats
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons chopped walnuts
• 2 tablespoons erythritol

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Mix rhubarb, cranberries, erythritol, orange zest, and juice. Spread in dish.
3. Combine almond flour, oats, walnuts, and erythritol for the topping. Cut in butter until crumbly.
4. Sprinkle topping evenly over fruit and bake 35–40 minutes until golden and bubbling. Cool slightly before serving.

The cranberry-orange crumble is tart, vibrant, and full of flavor, providing a refreshing and diabetic-friendly dessert.

Cardamom-Pear Diabetic Rhubarb Crumble

Sweet pears and warm cardamom pair beautifully with tangy rhubarb in this aromatic and naturally sweet dessert.

Ingredients:
For the filling:

• 3 cups rhubarb, chopped
• 2 cups peeled and chopped pears
• 2 tablespoons erythritol
• 1/2 teaspoon ground cardamom

For the topping:

• 1/2 cup almond flour
• 1/4 cup chopped pecans
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons erythritol
• 1/4 teaspoon cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Mix rhubarb, pears, erythritol, and cardamom. Spread evenly.
3. Combine almond flour, pecans, erythritol, and cinnamon for the topping. Cut in butter until crumbly.
4. Sprinkle topping over fruit and bake 35–40 minutes until golden and bubbling. Cool slightly before serving.

The cardamom-pear crumble is subtly sweet and aromatic, making it a cozy and diabetic-friendly dessert perfect for any season.

Hazelnut-Chocolate Diabetic Rhubarb Crumble

A decadent yet diabetic-friendly dessert where roasted hazelnuts and sugar-free chocolate enhance the tart rhubarb.

Ingredients:
For the filling:

• 4 cups rhubarb, chopped
• 2 tablespoons erythritol
• 1 teaspoon vanilla extract

For the topping:

• 1/2 cup almond flour
• 1/4 cup chopped hazelnuts
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons erythritol
• 2 tablespoons sugar-free dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Toss rhubarb with erythritol and vanilla extract. Spread in dish.
3. Combine almond flour, hazelnuts, erythritol, and chocolate chips for topping. Cut in butter until crumbly.
4. Sprinkle topping over rhubarb and bake 35–40 minutes until golden and bubbling. Cool slightly before serving.

The hazelnut-chocolate crumble balances rich, nutty flavors with tart rhubarb, creating a dessert that feels indulgent yet is safe for diabetics.

Apricot-Rhubarb Diabetic Crumble

Sweet apricots and tart rhubarb make a naturally sweet, colorful dessert with a soft, fruity filling and crunchy topping.

Ingredients:
For the filling:

• 3 cups rhubarb, chopped
• 1 cup chopped fresh or dried apricots (unsweetened)
• 2 tablespoons erythritol
• 1 teaspoon lemon juice

For the topping:

• 1/2 cup almond flour
• 1/2 cup rolled oats
• 2 tablespoons unsalted butter, cubed
• 2 tablespoons chopped almonds
• 2 tablespoons erythritol

Instructions:

1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. Mix rhubarb, apricots, erythritol, and lemon juice. Spread evenly.
3. Combine almond flour, oats, almonds, and erythritol for the topping. Cut in butter until crumbly.
4. Sprinkle topping over fruit and bake 35–40 minutes until golden and bubbling. Cool slightly before serving.

The apricot-rhubarb crumble is naturally sweet and vibrant, with a perfect balance of tart and sweet flavors, making it an ideal diabetic-friendly dessert.