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
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:
- 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.
- 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.
- 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)