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Cheat's rhubarb crumble recipe

13 ratings

Brighten up chilly evenings with this super-easy and lighter version of a classic pudding. With tart rhubarb and sweet granola, this crumble is perfect for cosy nights in. See method

Serves 4
15 mins to prepare and 20 mins to cook
328 calories / serving
Freezable
Healthy
Vegetarian

Ingredients

400g rhubarb
40g caster sugar
1 tbsp cornflour
1 orange
40g baking spread
20g clear honey
pinch of salt
150g grains and seeds granola
10g pumpkin seeds
vanilla ice cream, to serve (optional)

1 of your 5-a-day and low in saturated fat

Each serving contains

Energy
1375kj
328kcal 16%
Fat
14g 20%
Saturates
3g 13%
Sugars
20g 22%
Salt
0.3g 5%

of the reference intake
Carbohydrate 40.9g Protein 6.6g Fibre 4.8g

Method

Preheat the oven to gas 4, 180°C, fan 160°C. Cut the rhubarb into 5cm pieces, halving thicker pieces lengthways, and put in a pan with the caster sugar and 1 tbsp cornflour; toss to coat.
Zest and juice the orange, then add half the zest and all the juice to the pan with 4 tbsp water. Bring to a simmer; reduce the heat to very low and cook for 10 mins, swirling the pan occasionally, until the rhubarb is completely tender when pierced.
Meanwhile, melt the baking spread in a pan with clear honey and a pinch of salt. Add the grains & seeds granola and stir to completely coat. Tip the rhubarb into a 22cm baking dish, then spoon over the granola, leaving a 1cm border of fruit around the edge. Scatter with pumpkin seeds, then bake for 15-20 mins until bubbling. Scatter with the remaining orange zest and serve with vanilla ice cream, if you like.

Tip: Replace 2 tbsp water with 2 tbsp orange liqueur.

See more Crumble recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.