Rhubarb and berry crumble

Serves: 4

Time to make: 50 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

1 large bunch (about 10 stalks, 800g) rhubarb , trimmed

⅓ cup castor sugar

250g frozen berries such as strawberries

⅓ cup self-raising flour

40g reduced-fat spread

1 tablespoon slivered almonds

1 tablespoon icingfrostingX sugar

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Instructions

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1 Preheat oven to 180ºC and line a baking tray with baking paper. Grease 4 x 2/3-cup-capacity ramekins or baking dishes. Cut rhubarb in 3cm pieces and place on prepared tray. Sprinkle with 2 tablespoons of the castor sugar. Bake for 10-15 minutes or until rhubarb is just tender. Cool. Combine rhubarb and berries. Spoon into prepared baking dishes.

2 Place flour in a bowl. Rub spread into flour until mixture resembles chunky breadcrumbs. Stir in the remaining sugar and almonds. Sprinkle crumble over fruit. Bake for 20 minutes or until topping is golden. Dust with icing sugar.

Serving suggestion

Serve with low-fat ice-cream or custard made with trim milk.

Variations

Make it gluten free: Use gluten-free self-raising flour and check icing sugar is gluten free.

Nutrition Info (per serve)

Calories 213 cal

Kilojoules 890 kJ

Protein 3 g

Total fat 7 g

Saturated fat 1 g

Carbohydrates 35 g

Sugar 28 g

Dietary fibre 5 g

Sodium 60 mg

Calcium 230 mg

Iron 1.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.