Slimming World’s rhubarb and ginger crumble recipe

Click to rate
(71 ratings)
Sending your rating
  • Healthy
  • Low-fat
  • Nut-free
  • Slimming World
serves: 4
Skill: easy
Cost: cheap
5-a-day: 1
Prep: 20 min
Cooking: 25 min
  • We earn a commission for products purchased through some links in this article.
  • This classic rhubarb and ginger crumble has been given a healthy makeover. The whole family are going to love tucking into this gorgeous fruit crumble.

    This amazing Slimming World’s rhubarb and ginger crumble recipe brings together two very British passions: golden, crunchy crumble and tart, tender rhubarb. 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.

    Check out the rest of our delicious Slimming World recipes.

    [apester id=”5d271c0744ed7092476fad3a”]


    • 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


    • 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.

    Click to rate
    (71 ratings)
    Sending your rating

    Related Recipes