Rhubarb and berry crumble
Serves: 4
Time to make: 50 mins
Hands-on time: 15 mins
Total cost: $8.76 / $2.19 per serve
(at time of publication)
Ingredients
- 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 icing sugar
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Instructions
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 213cal
-
Kilojoules 890kJ
-
Protein 3g
-
Total fat 7g
-
–Saturated fat 1g
-
Carbohydrates 35g
-
–Sugars 28g
-
Dietary fibre 5g
-
Sodium 60mg
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Calcium 230mg
-
Iron 1.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
