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Cheat's rhubarb crumble recipe

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.

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