Recipes
Nutty rhubarb crumble
Sugar is kept to a minimum in this warming dessert, letting the flavours of the fruity filling and crunchy topping shine.
Sugar is kept to a minimum in this warming dessert, letting the flavours of the fruity filling and crunchy topping shine.
(1 votes)
Cook: 55 Mins
Serves: 8
Price: 36p per serving
Nutritional Information
Each 156g serving contains
Energy
947kj
226kcal
947kj
226kcal
11%
Fat
13.1g
13.1g
Med
19%
19%
Saturates
5.8g
5.8g
Med
29%
29%
Sugars
12.3g
12.3g
High
14%
14%
Salt
0.02g
0.02g
Low
<1%
<1%
of your reference intake.
Typical energy values per 100g:
607kj/145kcal
Typical energy values per 100g:
607kj/145kcal
Ingredients
2 x 540g tins Asda Rhubarb in Light Syrup, drained, with 50ml of the syrup reserved
100g frozen raspberries
½tsp vanilla bean paste
50g unsalted butter, chilled and cubed
75g plain flour
30g porridge oats
2tbsp demerara sugar
30g Asda Blanched Hazelnuts, roughly chopped
30g flaked almonds
150ml Asda 50% Less Fat Crème Fraîche
Method
1
Preheat the oven to 180C/160C Fan/Gas 4.
2
Put the rhubarb and raspberries in a medium ovenproof dish. Drizzle over the vanilla bean paste and gently toss to combine, taking care not to break up the fruit too much. Add the reserved syrup.
3
In a mixing bowl, rub the butter into the flour until it resembles breadcrumbs. Stir through the oats, sugar and nuts.
4
Sprinkle the crumble over the fruit. Bake for 40-45 mins, until golden brown. Cool for 5 mins then serve with the crème fraîche.