EASY RHUBARB CRUMBLE
14th July 2020
FAT: 40.15g PRO: 7.75g CHO: 3.60g Kcals: 407 Ratio: 3.54:1
Notes
I found this method good as it keeps the topping nice and crunchy, but if you prefer you can put the crumble mixture on top of the fruit before cooking in the oven.
Ingredients
- 29g Ground Almonds Morrisons
- 11 g Butter
- 22g Double Cream Morrisons
- 6g Coconut Powder TRS or East End
- 100g Rhubarb, stems only, raw
Instructions
- You will also need 10 - 20g granular sweetener of your choice. Some liquid sweetener
- Cut the rhubarb into even pieces and stew with a little water til tender. You dont want it too wet! Add some liquid sweetener to taste. Place in a serving dish and keep warm
- Mix together the Ground almonds, coconut powder & granular sweetener (I used Sukrin)
- Melt the butter and mix into the dry ingredients.
- Place on a small baking tray and cook in a preheated oven (170c/Fan 150c/Gas 4) for approx 5 mins til just beginning to brown
- Sprinkle over the rhubarb and serve with the cream
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