SW recipe: Rhubarb and ginger crumble

Ingredients

  • 500g rhubarb, trimmed and cut into small pieces
  • 3 tbsp sweetener
  • 1 tsp ground ginger
  • Finely grated zest of ½ orange
  • Fat free natural fromage frais, sweetened to taste, to serve
  • 50g plain flour
  • 40g extra-light spread
  • 1 tsp ground ginger
  • 1 tbsp sweetener

Method

  • Preheat your oven to 200°C/Fan 180°C/Gas 6.
  • Put the rhubarb, sweetener, ginger, orange zest and 5 tablespoons of water in a saucepan over a very low heat. Cover and simmer for 15 minutes until the flavours have combined. When the rhubarb is soft but still holding its shape, transfer it to a medium-sized baking dish.
  • To make the crumble, put the flour and spread in a bowl and rub together with your fingers until you have a soft, crumbly mixture. Mix in the ginger and sweetener with your fingers then scatter the topping over the rhubarb. Bake for 25 minutes or until golden and serve hot with a dollop of fat free fromage frais.

credits: goodtoknow.co.uk


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