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Rhubarb Crumble

Rhubarb Crumble, Crunch and Spiced, 3 Lower Calorie Recipes

By WLR Foodie Laurence Beeken

Rhubarb Crumble

Prep time 10 mins | serves 4 | 205 calories per serving

Ingredients

  • 1lb/454g Rhubarb, Raw, Average
  • 5oz/140g Strawberries, Fresh, Raw, Average
  • 2 Tbsps/24g Sugar, Caster, Average
  • ½ Tsp/1.5g Cinnamon, Ground, Average
  • 2oz/56g Flour, Wholemeal, Plain, Asda
  • 2oz/56g Oats, Average
  • 2 ozs/56g Spread, Low Fat, Average

Method

1. Preheat oven to 180c (350°F, Gas Mark 4).

2. Wash & slice the rhubarb.

3. Toss the rhubarb with the strawberries , sugar, cinnamon and orange juice. Tip into a 2pt (1.2L) dish.

4. Make the crumble. Combine the flour and oats in a bowl and mix in the low fat spread.

5. Sprinkle the crumble over the fruit.

6. Bake for 40-45 minutes.

Crunchy Rhubarb Dessert

Prep time 10 mins | serves 4 | 240 calories per serving

Ingredients

  • 450 g Rhubarb, Raw, Average
  • 45 ml Water, Mineral Or Tap
  • 50 g Breakfast Cereal, Corn Flakes, Kellogg's*
  • 4 Tbsp/80g Syrup, Golden, Average
  • 50 g Breakfast Cereal, Porridge Oats, Quaker*
  • 1 Tsp/2g Lemon, Peel, Raw
  • 50 g Butter, Reduced Fat, Fresh, Average
  • 3 Tsp/15g Sugar, Half Spoon Granuated, with Sweeteners, Silver Spoon*

Method

  1. Preheat oven to 190°C/ Gas mark 5
  2. Wash and cut the rhubarb into chunks and place in an ovenproof dish. Add the water and sprinkle over the sugar.
  3. In a pan, gently warm the syrup and margarine. Add the cornflakes and the porridge oats along with the rind of one lemon.
  4. Spoon the mixture over the rhubarb and bake for around 40 minutes, or until crisp. Covering towards the end of cooking time if necessary.
  5. Serve warm.

Spiced Rhubarb and Custard

Prep time 5 mins | serves 4 | 161 calories per serving

Ingredients

  • 400 g Rhubarb, Raw, Average
  • 1 Tsp/2g Ginger, Ground, Average
  • 1 Tbsp/6g Oranges, Peel, Raw
  • 1 Tsp/3g Cinnamon, Powder
  • 100g Sugar, Caster, Average
  • 4 Serving/120g Custard, Fresh, Thick & Creamy, BGTY, Sainsbury's*

Method

  1. Pre-heat the oven to 180 C.
  2. Remove any leaves from the rhubarb, wash and trim the ends. Chop into 1 inch chunks.
  3. Mix together the juice and zest of one orange, sugar, cinnamon and the ginger.
  4. Add the rhubarb to the mixture and stir well until coated.
  5. Place in an ovenproof dish, cover with foil and bake for 20 minutes until soft.
  6. Serve with a spoonful of warmed custard.

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