Low Syn Rhubarb Crumble |
Slimming World
prep 10 mins
cook 35 mins
total 45 mins
author slimming eats
yield 3 servings
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
Ingredients
· 600g of
rhubarb, chopped (HEb)
· water
· 1/2 tsp
of ground ginger
· orange
zest
· 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
Instructions
1. 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.
2. Preheat
oven to 180c/350f
3. Add the
oats, maple syrup, sukrin gold, egg white and cinnamon to bowl and mix to
combine.
4. Spread
out on a tray lined with parchment paper, spray over the top with cooking oil
spray and bake for 10 mins.
5. 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.
6. Serve
with your choice sides.
0 Response to "Low Syn Rhubarb Crumble | Slimming World"
Post a Comment