Low Carb Primal Rhubarb Crisp

I love dessert, and eating according to Mark Sisson’s “The Primal Blueprint” has encouraged me to get creative with my recipes. For those times you want a single-serving desert (the recipe can be doubled for two, or multiplied by six and cooked in an 8″ pie pan for more servings), here’s a surprisingly simple, grain-free, gluten-free desert that’s fully Primal and fully delicious.


You’ll need:

  • 2 stems rhubarb, the riper the better
  • 1 lemon
  • 1 1/2 tsp cinnamon, divided
  • 3 packets sweetener of choice (I used Stevia in the Raw)
  • 6 almonds
  • 6 walnuts
  • 6 pecans
  • 1 Tbsp ground flax (optional)


Preheat oven to 350* (or use a toaster oven). Chop the rhubarb and toss in lemon juice with 1 tsp cinnamon and 2 packets sweetener. Set in oven-proof ramekin or baking dish. Crush nuts by hand or in a food processor (pulse only a few times so they don’t turn to powder or paste), then add the remaining packet of sweetener and 1/2 tsp cinnamon. Sprinkle the nut mixture over the rhubarb, then sprinkle flax on top.

Bake for 30 minutes.

256 calories, 11g carbs (7g fiber), 23g fat, 7g protein.



  1. I actually considered doing half rhubarb, half strawberry for a strawberry-rhubarb crisp. You can substitute the rhubarb with almost any fruit. Peaches, diced apples, berries … the list goes on and on. And if you use fruit that’s frozen (you can go straight from frozen to the oven) you’ll get more juice and it’ll be more liquid. The rhubarb tends to hold up pretty well in the oven.

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