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The Complete Guide to Sugar Alternatives: Everything You Need to Know →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. This springtime dessert is ready in just over an hour, and you would never guess it is sugar-free. Serve warm with a scoop of vanilla ice cream. Adapted from Taste of Home.
Ingredients
- 2 cups quartered fresh strawberries
- 2 cups sliced fresh or frozen rhubarb
- 1 cup Jaca (allulose) (replaces ½ cup sugar at 2x ratio — for filling)
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- ⅔ cup all-purpose flour
- 1 cup Jaca (allulose) (replaces ½ cup packed brown sugar at 2x ratio — for topping)
- 6 tablespoons Jaca (allulose) (replaces 3 tablespoons sugar at 2x ratio — for topping)
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ⅓ cup cold butter, cubed
- vanilla ice cream (optional) (for serving)
Sweetener Used
1 cup + 1 cup + 6 tablespoons Jaca (allulose) Allulose
Replaces: ½ cup sugar + ½ cup packed brown sugar + 3 tablespoons sugar
Instructions
- 1
Preheat your oven to 375°F (190°C). Lightly grease a 9-inch square baking dish.
- 2
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.
- 3
In a separate bowl, whisk together the flour, 1 cup Jaca (allulose), 6 tablespoons Jaca (allulose), cinnamon, and salt.
- 4
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.
- 5
Sprinkle the crumble topping evenly over the fruit.
- 6
Bake for 45–50 minutes, or until the filling is bubbly and the topping is lightly browned.
- 7
Let cool for 5–10 minutes. Serve warm, topped with a scoop of vanilla ice cream if desired.
Pro Tips
- Jaca (allulose) caramelizes and sweetens just like sugar, so you get all the golden crumble goodness without any blood-sugar spike.
- Fresh or frozen rhubarb works equally well here — no need to thaw frozen rhubarb before using.
- For extra crunch, toss ¼ cup rolled oats or chopped pecans into the crumble topping.
- Store leftovers covered in the fridge for up to 3 days. Reheat in a 350°F oven for 10 minutes to re-crisp the topping.
- This crumble is the perfect spring dessert when strawberry and rhubarb are both in season.