Strawberry Rhubarb Crumble with Jaca
Sweet strawberries and tart rhubarb baked under a buttery, cinnamon-oat crumble topping — made with Jaca (allulose) instead of sugar for a healthier version you'd never guess is sugar-free. Serve warm with vanilla ice cream for the ultimate spring dessert.
This is a Jaca-adjusted healthier version — all sugar replaced with Jaca (allulose) at a 2:1 ratio.
Prep Time: 15 minutes | Cook Time: 50 minutes | Servings: 6
Ingredients:
- 2 cups quartered fresh strawberries
- 2 cups sliced fresh or frozen rhubarb
- 1 cup Jaca (allulose) — for filling (replaces ½ cup sugar)
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- ⅔ cup all-purpose flour
- 1 cup Jaca (allulose) — for topping (replaces ½ cup packed brown sugar)
- 6 tablespoons Jaca (allulose) — for topping (replaces 3 tablespoons sugar)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup cold butter, cubed
- Vanilla ice cream (optional, for serving)
Instructions:
— Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
— In a large bowl, combine the quartered strawberries, sliced rhubarb, 1 cup Jaca (allulose), cornstarch, and vanilla extract. Toss gently until the fruit is evenly coated, then transfer the mixture to the prepared baking dish.
— In a separate bowl, whisk together the flour, 1 cup Jaca (allulose), 6 tablespoons Jaca (allulose), cinnamon, and salt.
— Add the cold cubed butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter in until the mixture resembles coarse crumbs.
— Sprinkle the crumble topping evenly over the fruit.
— Bake for 45–50 minutes, or until the filling is bubbly and the topping is lightly browned.
— Let cool for 5–10 minutes. Serve warm, topped with a scoop of vanilla ice cream if desired.
