Nothing better than a delicious bowl of Cinnamon Oat Rhubarb Crumble - sweet tangy stewed rhubarb topped with a yummy golden cinnamon oat topping.
I've got to admit Crumble of any kind is one of my all-time favourite desserts, it's the kind of dessert that brings you back to your childhood.
I always loved the desserts at school - they were probably the best part of school dinners. Gypsy Tart, Jam and Coconut Sponge, Strawberry Yoghurt with Shortbread, Sponge with Strawberry Custard, Lemon Tart with custard etc. Just a few of those amazing combinations that were on offer. What was your favourite?
Traditionally in the UK Crumble usually consists of a topping made with flour, sugar and butter. Pure heaven!!! Over this side of the Atlantic, it tends to be a mix of the UK choice of topping with oats and cinnamon.
With Oats being healthy, they, of course, were the perfect choice for a topping for this Rhubarb Crumble, because when we make dessert on Slimming Eats we want it as low calorie as possible right?
I've already had some amazing success with granola. All of which have that yummy crunch and sweetness you would expect but for very minimal calories for a decent serving.
Some of the granola recipes so far have been:
I figured a similar mix would work perfectly for the topping for this Rhubarb Crumble. I added a little maple syrup (or you can use honey), I don't recommend substituting that part with sweetener as I tend to find you don't get the same caramelization with sweetener, so instead, I do a half and half mix which works amazing. Another addition to the oat mix is an egg white. Egg white works really well on these Sweet Potato Chips to help them crisp, so figured why not on my oat topping for this Rhubarb Crumble too. Add a pinch of cinnamon for flavour and you are done.
First I bake the topping on its own to help it crisp up, as otherwise once you add it to the wet rhubarb topping it is likely to go soggy and one thing you must have with any crumble is a slightly crisp golden topping. Just nothing else will do.
I used a handy bag of frozen rhubarb I had in the freezer, but you can use fresh if you have some available where you are, or if you are lucky enough to grow it yourself in the garden.
These Rhubarb crumble would be perfect with additional fruit added in too like strawberries, apples or berries, just be sure to adjust value if you do. As I use a healthy serving of Rhubarb to keep the cals as low as possible. The benefit in that is that it leaves you plenty of calories to add some light cream or even custard if you want to or if you really like to save as many calories as possible serve with some calories free yoghurt or quark. For me, though it has to be the more indulgent topping if I am going to enjoy this, so I will always serve crumble with cream, custard or you could even choose your favourite flavour of low calorie ice cream. Halo Top I hear you shout!!
TO MAKE THIS DELICIOUS Rhubarb Crumble YOU WILL NEED THE FOLLOWING KITCHEN ITEMS.
- Kitchen Scales
- Measuring Spoons
- Wooden Spoon
- Santoku Knife (perfect knife for chopping veg)
- Chopping Board
- Baking Tray
- Oven Dish
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This recipe is gluten free, dairy free, vegetarian and Weight Watchers friendly
Gluten Free - use gluten-free oats
- 600g of rhubarb, chopped
- ½ tsp of ground ginger
- orange zest
- ¼ cup of sukrin:1 (or another sweetener of choice)
- 80g of oats
- 1 tsp of cinnamon
- 1 tbs of maple syrup
- 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, ¼ 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.
Please see below for full nutritional info and additional details about recipe:
- Calories - scroll down to nutritional info box
- WW Points and other Slimming or Weight Loss programs - due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values.
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Nutrition InformationYield 3 Serving Size 1 serving (⅓ of the crumble
Amount Per Serving Calories 165Total Fat 1.9gSaturated Fat 0.4gSodium 27mgCarbohydrates 31.5gFiber 5.3gSugar 6.6gProtein 5.9g
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