Low carb rhubarb crumble

Just made this today, with rhubarbs from my parents garden - and it´s full of sweet, sour and crunchy goodness.

500 grams of rhubarb, cut into pieces the lenght of your thumb
100 grams of erythritol

Topping
130 grams of almond meal (I just use almonds and chop them finely)
85 grams of butter from fridge
50 grams of chopped almonds (bigger pieces)
50 grams of erythritol

Boil the rhubarb pieces with erythritol for around 15 minutes, low heat.

Put in an oven safe dish. Heat oven to 200C or 180C fan.

Mix almond meal and chilled butter thoroughly. Add chopped almonds and erythritol. Crumble on top of the rhubarbs.

Bake for 30 minutes or until golden brown on top.

Serve with sour cream, low carb icecream or similar.

Enjoy!