This delicious Rhubarb Crumble with Oat Crumble Topping is a healthier take on the popular dessert. Lighter but no less comforting and suitable for popular weight loss plans like Weight Watchers and Slimming World.
Looking for more slimming desserts? Try my Skinny Chocolate Cake!
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I don’t think you can beat a good crumble… A totally heavenly, warming pudding when it’s cold outside and all you want is a bit of sweet comfort.
Traditional recipes are undeniably delicious but not very slimming friendly as they usually loaded with butter and sugar.
My twist on classic rhubarb crumble will allow you to indulge your sweet tooth without ruining your diet. Can we call this a win? (Spoiler – YES!)
This slimming rhubarb crumble recipe is
- So easy to make
- Healthier
- Under 200 calories per portion
- 8 WeightWatchers SmartPoints
- Approximately 3 syns if made with 100% rhubarb
Here’s what you will need
I decided to use a mix of rhubarb and strawberries because I didn’t have enough rhubarb the first time I made this pudding.
I loved it so much I decided I preferred it this way! Feel free to use all rhubarb if you prefer, switching the cinnamon for ginger.
Fruit has syns when cooked – but 500g of rhubarb is allowed as one of your B extras. So for the lowest value make this recipe with rhubarb only.
For the fruity filling
- Fresh rhubarb, cut into small pieces
- Frozen strawberries (or use 100% rhubarb) – don’t use fresh strawberries as they will cook down too quickly. Frozen raspberries can also be used
- Brown Sugar
- Sukrin Gold my favourite sweetener, no funny aftertaste and it can be used at the same ratio as sugar
- A little orange juice
- Vanilla extract or paste (optional)
Oat Crumble Topping
I love using oats instead of flour for topping – it adds texture and crunch, plus oats are allowed as an SW extra. Choose gluten-free oats if you have a gluten sensitivity.
- Old fashioned oats (Quaker oats)
- A little Flora Light spread (softened butter or melted coconut oil can also be used)
- Brown sugar (don’t use sweetener on the topping)
- Salt and cinnamon
HOW TO MAKE RHUBARB CRUMBLE
Take a look at this step by step tutorial – please note you will find the full recipe, including ingredients in the recipe card at the end of this post.
Add the rhubarb and strawberries into a small baking dish. Add the sugar, sweetener, vanilla and orange juice and mix together.
Cook for 20-30 minutes until the fruit has started to soften but is not too mushy yet. Start checking after 20 minutes by piercing the rhubarb with the tip of a knife.
Make the oaty crumble topping. Put the oats, sugar, cinnamon and salt in bowl and add the Flora Light. Toss together, rubbing between your fingers until small clumps form.
Add the oaty crumble over the cooked fruit and bake for a further 20-25 minutes, or until the topping is golden and the fruit filling starts to bubble through the sides.
Rest the crumble for 10-15 minutes to prevent you from burning your mouth and to allow for the filling to thicken a little as it cools. Serve warm, topped with vanilla yoghurt or frozen yoghurt.
What to serve with rhubarb crumble
A little vanilla yoghurt or better yet frozen yoghurt are a must! We have fruit, oats and yoghurt, I think we can call this breakfast, am I right?
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Slimming Friendly Rhubarb Crumble
Ingredients
For the fruity filling
- 400 g (14oz) fresh rhubarb, cut into small pieces
- 400 g (14oz) frozen strawberries (or use 100% rhubarb)
- 3 tbsp light brown sugar
- 3 tbsp Sukrin Gold
- 1 tbsp orange juice
- 2 tsp vanilla extract or paste (optional)
Oat Crumble Topping
- 200 g (2 cups) old fashioned rolled oats (Quaker oats)
- 25 g ( scant 2 tbsp) Flora Light spread or softened butter / melted coconut oil
- 1 tbsp light brown sugar
- 1 tsp cinnamon
- ¼ tsp salt
Instructions
- Preheat the oven to 200C / 400F.
- Put the rhubarb and strawberries into a small baking dish. Add the sugar, sweetener, vanilla and orange juice and mix together.
- Cook for 20-30 minutes, or until the fruit has started to soften but is not too mushy yet.
- Make the crumble topping. Put the oats, sugar, cinnamon and salt in bowl and add the Flora Light. Toss together, rubbing between your fingers until small clumps form.
- Add the oat crumble over the cooked fruit and bake for a further 20-25 minutes, or until the topping is golden and the fruit filling starts to bubble through the sides.
- Rest the crumble for 10-15 minutes to prevent you from burning your mouth and to allow for the filling to thicken a little as it cools.
- Serve warm, topped with vanilla yoghurt or frozen yoghurt.
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