Sunday, 1 August 2010

Weightwatchers Rhubarb and Raspberry Crumble

Weightwatchers Rhubarb and Raspberry Crumble
This year we have been experimenting with growing our own fruit and vegetables on a very small scale, and we today we finally had enough rhubarb stalks to do something with.

As both me and Mrs PizzasandStuff are on permanent diets we hunted down a recipe for a reduced-fat crumble and soon came across the one below on the WeightWatchers website, which is a great resource whether you follow their diet or not.

At the time of writing we are just waiting to pop into the oven, so I will report back later on it's taste! We haven't split into individual ramekins as there are 4 hungry people waiting to gobble it up!

Update 1 hour later

Grandson No1 described it as like a Haribo Tangfastic, which we deem to be a positive. Perhaps a touch less ginger and a little more sweetener.

rhubarb and custard

Cut 450g rhubarb into long sticks. Pop into a saucepan and add a tablespoon of water. Sweeten to taste with 4 tsp of artificial sweetener. Cook until tender.

Divide between four ramekins and top each with 1 tbsp raspberries and a sprinkling of finely chopped fresh root ginger.

Mix together 75g oats, 25g plain flour and 15g flaked almonds. Stir in 3tbsp of vegetable oil. Sprinkle over the crumble then cook in a preheated 180°C / fan oven 160°C / Gas Mark 4 for 30 minutes.

Cool and freeze. Serve with natural low fat yogurt.

2½ POINTS values per portion, without yogurt

- Posted using BlogPress from my iPad


markeewan said...

The Rhubarb and Raspberry crumble looks like just the thing for the cold winter months. Many people would use sugar to sweeten the mix and I for one would go that way. Great job.

Simon said...

But not on The Weightwatchers Version