Simple and hearty, this crumble is a winner, with rhubarb and strawberry enhanced by just a touch of lemon and a healthy goodness of Kfibre prebiotic.

  • Prep time: 10 minutes
  • Cooking time: 45 minutes
  •  Serves: 12

Print recipe

You will need:

  • 3 cups rhubarb, diced
  • 2 cups strawberries, sliced
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract

 

Crumble topping

  • 1½ cups plain flour
  • ¾ cup brown sugar
  • 1 tsp ground cinnamon
  • ½ cup rolled oats
  • ½ cup chopped walnuts
  • 1 tbsp Kfibre
  • 225g (8oz) butter, melted

 

Make it:

  1. Preheat oven to 180° Celsius (360° Fahrenheit). Place rhubarb, strawberries, lemon juice and vanilla in a large bowl and mix to combine. Transfer to an oven safe dish and place to the side.
  2. Make the crumble. Place the flour, sugar, cinnamon, oats, nuts, Kfibre and melted butter in a large bowl and mix until just combined. Crumble over the top of the rhubarb and strawberry mixture.
  3. Bake for 40-45 minutes until crumble is golden and rhubarb is softened.

 

Modifications:

Low FODMAP: Use low FODMAP flour

Dairy free: Use dairy free spread

Gluten Free: Use gluten free flour & replace oats with quinoa flakes

By Joanna Baker (APD | RN)