Ginger Rhubarb Crisp
Serves: 6
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Per portion:
Fat 5.4g of which saturates 1.3g)
Cals 177 calories
Carbs 28.4g (of which sugar 1.7g
Ingredients:
750g rhubarb
1 orange
2 tsp finely chopped fresh ginger
8 tbsp granular Canderel
Topping:
100g porridge oats
75g plain flour
8 tbsp granular Canderel
75g low fat sunflower spread
Method:
Heat the oven to 180c/gas 4.
Grate the zest from the orange into a bowl, squeeze the juice
Trim the rhubarb and cut into 3cm lengths, put into an ovenproof dish and mix in the orange juice, ginger and sweetner.
Add the oats, flour and sweetner to the orange zest and mix. Rub in the spread then scatter over the rhubarb.
Bake for 35-40 minutes until the topping is golden brown and the fruit tender.
Serve with low fat Greek yogurt or low fat custard.
Tagged in Food And Drink