Rhubarb and Apple Crumble

rhubarb and apple crumble


rhubarb and apple crumble

Last week I received 4 rhubarb stalks from my mom-in-law. I thought I’d make some crumble and since I’ve got some green apples as well, I’ll add an apple in the crumble. To make it suitable for a diabetic, I used equal parts of plain flour, ground porridge oats and ground almond as the crumble mix. I used Splenda to sweeten the rhubarbs and the crumble mix as Splenda not only bakes well, it doesn’t have the bitter aftertaste like other sweeteners. I served it with double cream and plain greek yoghurt.


For the filling

4 rhubarb stalks (trimmed, washed and chopped into 1 inch chunks)

1 green apple (preferably Bramley – peeled, cored and quartered)

4 tbsp of splenda

Juice of 1 lemon

For the crumble

1 oz of plain flour

1 oz of ground rolled oats

1 oz pf ground almonds

1 oz of soft butter

2 tbsp of splenda

Serves 4

Place the rhubarb, apple, splenda and  lemon juice in a saucepan. Bring slowly to boil. In the meantime place the plain flour, ground oats and ground almond in a bowl and rub in the butter. Add splenda and mix. As soon as the rhubarb is boiled and soft transfer into an oven proof dish, top with crumble mix and bake for 20 mins on Gas Mark 6 or until golden brown. It is also nice served with custard or ice cream.

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Filed under Dessert, Diabetic-friendly

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