Just in time before rhubarb season ends, I would like to share with you my recipe for rhubarb crumble. You might wonder why, because the internet is saturated with fruit crumbles. I know. And I’m still going to add mine to that long list of crumbles. Mine is a little bit different than all the other ones. It uses only 10g of sugar per serving. If you’ve looked at my previous sweet recipes or even made one of them, you may have noticed that I always use as little sugar as possible. Not because some “sugar is the devil”-conviction, I prefer to not demonize food. There are too many people who have a troublesome relationship with food because people shout their opinions into the world. I think everyone should see for themselves what and how they eat. I’m not that big of a sweet tooth, and ‘regular’ amounts of sugar give me a headache, so I cut down the amount of sugar in recipes by 1/3 or even less. Until it is just enough to give a little sweetness without it tasting like sugar. This requires quite some testing, but I don’t mind that at all. Otherwise I would have chosen the wrong thing to do.
If you’ve recently decided to cut back on sugar, you might need some time to adjust your tastebuds. I remember when I first started I thought everything was just bland. Along the way I learned that that’s just because the way your tastebuds are programmed. Give it a little time. Perhaps start out with using a little – or a lot – more sugar than I do. And reduce it step by step. Eventually, you’ll get to a point where don’t even like the taste of sugar that much anymore. So you stop craving all the cakes at the coffeeshops, and prefer to make your own versions with just tiny amounts of sugar. Give it a try, and if you need some support, know that I’m here.
click here to open the recipe