Wednesday, 3 September 2014

Rhubarb and pear crumble

Serves 4

Time: 30 minutes

Syns: Original 6Green 6Extra Easy 6


2lb/908g rhubarb, cut into 2in/5cm pieces
11oz/312g pears, peeled, cored and sliced
Juice of 1 orange, plus 1 tsp finely grated zest
6 tbsp artificial sweetener
1 tsp ground cinnamon

For the topping
1oz/28g low-fat spread
2 tbsp artificial sweetener
2oz/57g plain flour


1. Preheat your oven to 180c/350F/Gas 4. Place the rhubarb in a medium-size pie or glass dish. Add the pear slices, orange juice and zest, and toss together to combine. Sprinkle over the sweetener and cinnamon, and cook in the oven for 10-12 minutes.

2. Meanwhile, make the topping by placing the low-fat spread, sweetener and flour in a bowl. and rubbing together with your fingertips until the mixture resembles breadcrumbs.

3. Remove the fruit from the oven. Sprinkle over the topping and cook for a further 10-12 minutes or until lightly golden. Allow to cool slightly before serving - its tastes great with a dollop of low-fat, ready-made custard (1 Syn per 2 level tbsp), served warm or cold.

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