Rhubarb and berry crumble
(at time of publication)
- 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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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.
Serve with low-fat ice-cream or custard made with trim milk.
Make it gluten free: Use gluten-free self-raising flour and check icing sugar is gluten free.
Nutrition Info (per serve)
Total fat 7g
–Saturated fat 1g
Dietary fibre 5g
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