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Low Calorie Rhubarb and Raspberry Crumble

Low Calorie Rhubarb and Raspberry Crumble

Recipe Submitted By: bakingmad

Why not try this Low Calorie Rhubarb and Raspberry Crumble, perfect for a family dessert. Rhubarb is actually a vegetable but is treated as a fruit. The sweetness will vary depending on the type of Rhubarb you use so use the sugar quantity as a guideline as you may need to add a little extra.
400 calories and 7.3% fat per serving

Preparation Time	15 minutes
Baking Time	40 minutes
Portions	1 large or 4 individual
Skill Level	Easy
Average Rating

Low Calorie Rhubarb and Raspberry Crumble Ingredients

150 grams	Plain White Flour (Allinson Nature Friendly)
75 grams	oat bran or porridge oats
50 grams	Almonds chopped, roughly chopped (optional)
2 tbsp	Half Spoon Granulated Sugar (Silver Spoon)
3 tbsp	Vegetable Oil
2 tbsp	Water
500 grams	Rhubarb chopped
125 grams	Raspberries
1 tsp	Almond Essence

This recipe uses

How to make Low Calorie Rhubarb and Raspberry Crumble

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/fan oven 160°C, 350°F /Gas 4.
Mix together the flour, oats, nuts and 2 tbsp sugar.
Whisk together the oil and water until they are thoroughly combined. Add the liquid to the dried ingredients a little at a time, mixing with a fork after each addition. The mixture should be crumb like.
Place the rhubarb and raspberries into the bottom of one large dish or 4 smaller ramekins. Do not worry if the fruits pile over the edge of the dish, they will sink once they start cooking. Sprinkle with the remaining sugar and a few drops almond essence. Cover with the crumb mixture. Patting the crumb mixture down ever so gently.
Place the bowl or ramekins of a baking sheet and bake for 40 minutes for the large dish and 30minutes for the smaller ramekins or until the crumble is browned and the fruit mixture bubbling. (the baking sheet is so the juices from the crumble do not spill over the oven floor).
Leave to cool for a few minutes and serve with low fat crème fraiche or custard.
Tips: Replace the raspberries with apples, plumbs or cherries. If you are a fan of ginger add a little chopped ginger to the rhubarb

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