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This Rhubarb Cheesecake Crumble Dessert has a layer of baked cheesecake, a layer of tart rhubarb jam, and lots of great texture! The crust reminds me of the base to a strawberry pretzel dessert. THM S and low carb.
How to choose and prepare rhubarb
Thin stems of rhubarb are best. Split large stems down the center before chopping, and discard any woody stems.
I like to chop the rhubarb to about one quarter to one half inch. Frozen rhubarb should work if you don’t have fresh rhubarb. Thaw and drain before measuring and proceeding with the recipe.
Substituting strawberries or raspberries for rhubarb
You could use some raspberries or sliced strawberries in place of (or in addition to) some of the rhubarb if you like. You could probably even use them to replace the rhubarb entirely if you don’t like rhubarb or can’t find any.
If the resulting jam mixture is too runny, cook it over medium low heat for a little while (uncovered) to evaporate some of the liquid and/or add a little extra xanthan gum (although too much will make the jam slimy). Adjust the sweetener amount as desired. You may want to add a bit of citric acid for a pop of tartness if you try using strawberries instead of rhubarb.
As always, check out the Notes section of the recipe for helpful info and answers to frequently asked questions!
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