This tasty rhubarb and ginger crumble is a great winter pud that's much healthier than other traditional crumble offerings.
Slimming World's rhubarb crumble (opens in new tab) is a real teatime treat that delivers classic British crumble flavours whilst helpfully being low in fat too. The tart, tender rhubarb is topped with a golden, crunchy crumble that packs a nice ginger punch. And it's incredibly quick and easy to whip up - taking just 45 minutes to make and bake. Allow to cool from the oven, before serving with a drizzle of low fat cream.
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
WEIGHT CONVERTER
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.
Top tips for making rhubarb and ginger crumble:
Go for ‘forced’ rhubarb if you can get it – this more delicate, watermelon-pink variety is grown under pots and is in season in the early months of the year.
You might also like:
Apple crumble recipe (opens in new tab)
Crumble recipe (opens in new tab)
Plum crumble (opens in new tab)
Slimming World is a weight management organisation that dates back from 1969. It holds thousands of weekly groups for members all over the UK influencing millions of people to eat healthier and manage their weight. From breakfast to lunch, from dinner to dessert, we’ve got lots of healthy and simple Slimming World recipes and ideas to keep you on track when it comes to taking part of the Slimming World plan.
-
Slimming World mince pies
Make your Christmas that little bit healthier with Slimming World mince pies. Made using ready-made mincemeat, they're ready in just 40 minutes
By Slimming World • Published
-
Slimming World beef and aubergine bake
This beef and aubergine bake recipe from Slimming World is made with lean mince and fresh vegetables, offering a healthier twist on the classic traybake.
By Slimming World • Published
-
Slimming World fruity pasta salad
This fresh, citrusy pasta salad makes a delicious light lunch and is ideal picnic food. A fruity pasta by Slimming World with orange, apples, and grapes...
By Slimming World • Published
-
Tiramisu crepe stack
Give a humble pancake the ultimate transformation with this easy but showstopping tower of coffee pancakes...
By Jess Meyer • Published
-
Creamy mushroom and blue cheese buckwheat galettes
Buckwheat will give these pancakes a pleasant savoury flavour, as well as making them gluten-free...
By Rose Fooks • Published
-
Munchies skillet cookie
A gooey, delicious cookie baked in a skillet. A great dessert for sharing with loved ones...
By Jess Meyer • Published
-
When does autumn start? First day of autumn 2022
If you're wondering when does autumn start in the UK, we reveal the official date and month that marks the end of summer and the beginning of autumn
By Ellie Hutchings • Last updated
-
When is the budget? Date, time and what to expect in the Spring Budget announcement 2023
Find out when the 2023 Spring Budget is and what we can expect to be announced, as Chancellor Jeremy Hunt prepares for the Spring Statement.
By Ellie Hutchings • Last updated
-
Where is Winter Love Island 2023 filmed? Location of the latest series revealed
Winter Love Island 2023 filmed in a different location to previous years, and we take a look at where, while answering other burning questions about the series.
By Lucy Wigley • Published