Strawberry rhubarb crumble
Served with vanilla ice cream, this strawberry rhubarb crumble has to be the perfect summer dessert. This recipe has less added sugar.
Ingredients
- 400 g rhubarb cut into rounds
- 200 g strawberries hulled and chopped if large
For the crumble topping
- 75 g butter I use vegan butter
- 75 g plain flour white or wholemeal
- 75 g oats
- 75 g nuts* chopped, eg almonds
- 2 tablespoons maple syrup or caster sugar
Instructions
- Pre-heat the oven to 180°C (fan)/200°C/gas mark 6.
- Place 400g sliced rhubarb and 200g strawberries in a lightly greased oven proof dish.
- Rub together 75g butter and 75g plain flour with your fingertips, or in a food processor, until you have the texture of breadcrumbs.
- Stir though 75g oats, 75g chopped nuts and 2 tablespoon maple syrup or sugar.
- Pour over the top of the fruit and bake in the oven for 30-40 minutes until the fruit is soft and the topping is crisp.
- Serve with cream, ice cream or custard.
Notes
- * Use seeds eg pumpkin or sunflower seeds for a nut free version.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
Calories: 424kcalCarbohydrates: 47gProtein: 9gFat: 24gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 130mgPotassium: 592mgFiber: 7gSugar: 10gVitamin A: 827IUVitamin C: 37mgCalcium: 131mgIron: 3mg
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