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Cheat's rhubarb crumble recipe
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17 ratings
Created by The Tesco Recipes team
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
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
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Energy
1375kj
328kcal
16%
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Fat
14g
20%
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Saturates
3g
13%
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Sugars
20g
22%
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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.