Rhubarb and ginger oat crumble
Tart pink rhubarb and warm ginger under a buttery oat crumble, sweetened with erythritol.
- Time55 min
- LevelEasy
- Costabout £0.70 a head
- Oven180°C (160°C fan)
Ingredients
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Method
- 1
Heat the oven to 180°C (160°C fan). Toss the rhubarb with the first measure of erythritol, the ginger, vanilla and water in a baking dish.
- 2
Mix the oats, flour, second measure of erythritol and cinnamon in a bowl. Rub in the butter with your fingertips until it looks like coarse crumbs.
- 3
Stir in the flaked almonds if using. Spoon the topping over the rhubarb and press down lightly.
- 4
Bake for 35 to 40 minutes, until the top is golden and the rhubarb juices bubble up at the edges.
38 min 20 s - 5
Leave to stand for 10 minutes. The fruit should be soft but still hold its shape. Serve with Greek yoghurt or cream.
10 min
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.