This recipe is gluten free, dairy free, vegetarian, Slimming World and Weight Watchers friendly
Extra Easy - HEb and 1.5 syns per serving
Green/Vegetarian - HEb and 1.5 syns per serving
Original/SP - HEb and 1.5 syns per serving
WW Smart Points - 4 per serving
Gluten Free - use gluten-free oats
600g of rhubarb, chopped (HEb)
1/2 tsp of ground ginger
1/4 cup of sukrin:1 (or another sweetener of choice) (2 syns)
80g of oats (2 x HEb)
1 tsp of cinnamon
1 tbs of maple syrup (2 syns)
1 tbs of sukrin gold (or another sweetener of choice)
1 egg white
cooking oil spray
Add the rhubarb to a saucepan with the ginger, orange zest, 1/4 cup of sweetener and a little water. Simmer on medium until the rhubarb just starts to break down into a sauce, but still has some chunks. Set aside to cool slightly and then measure 1lb/455g of the stewed rhubarb and add to an ovenproof dish. Any remaining is great for spooning onto yoghurt or oatmeal.
Preheat oven to 180c/350f
Add the oats, maple syrup, sukrin gold, egg white and cinnamon to bowl and mix to combine.
Spread out on a tray lined with parchment paper, spray over the top with cooking oil spray and bake for 10 mins.
Remove and then sprinkle over the top of the rhubarb. Give another little spray of cooking oil spray over the top and place back in the oven baking for approx 20-25 mins until the oatmeal topping is lovely and golden and crisp.
Serve with your choice sides.
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Nutritional information is an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information.
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Serving Size1 serving (1/3 of the crumble
Amount Per Serving
% Daily Value
Total Fat1.9 g
Saturated Fat0.4 g
Total Carbohydrates31.5 g
Dietary Fiber5.3 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Slimming Eats - Weight Watchers and Slimming World Recipes at http://www.slimmingeats.com/blog/rhubarb-crumble