Vegetarian

‘This low-sugar crumble is a great way to enjoy fresh rhubarb. Rhubarb provides plenty of vitamins and minerals including gut-supporting vitamin C and calcium, as well as being high in fibre. Adding oats to the crumble topping boosts the fibre content further’ – (Dr. Sarah Schenker, Dietitian).

Servings – 6 to 8 people

Ingredients:

• • 500g rhubarb, sliced into small pieces
  • 100ml orange juice
  • 1 tbsp honey
  • Juice of half a lemon
  • 50g plain flour
  • 50g coarse oats
  • 50g brown sugar
  • 50g cold butter, cut into small cubes

Instructions:

• • Preheat the oven to 200C/Gas 6.
  • Place the rhubarb in a saucepan with the juice and honey and cook for 10 minutes until soft. Transfer into a pie dish.
  • Place the remaining ingredients in a bowl and using the tips of your fingers rub the butter into the dry ingredients until the mixture resembles breadcrumbs.
  • Sprinkle on top of the rhubarb and bake for 20 minutes.