‘This low-sugar crumble is a great way to enjoy fresh rhubarb. Rhubarb provides plenty of vitamins and minerals including gut-supporting vitamin C and calcium, as well as being high in fibre. Adding oats to the crumble topping boosts the fibre content further.’- (Dr Sarah Schenker, dietitian).
- 6-8 people
- 500 g 500g rhubarb, sliced into small pieces
- 100 ml orange juice
- 1 tbsp honey
- Juice of half a lemon
- 50 g plain flour
- 50 g coarse oats
- 50 g brown sugar
- 50 g cold butter, cut into small cubes
Preheat the oven to 200C/Gas 6.
Place the rhubarb in a saucepan with the juice and honey and cook for 10 minutes until soft. Transfer into a pie dish.
Place the remaining ingredients in a bowl and using the tips of your fingers rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
Sprinkle on top of the rhubarb and bake for 20 minutes.