Low Calorie Rhubarb Crumble
Rhubarb does not have the best reputation, so let me change your mind. This crunchy, buttery, tart piece of deliciousness is a showstopper for any dessert moment. You'll quickly come to find out this rhubarb crumble might just remind you of raspberry pie! Don't believe me? Why won't you give it as try and tell me later.
DESSERT
6/18/20252 min lezen
Rhubarb Season
Rhubarb is so underrated, most people immediately think of their grandmother forcing rhubarb in every meal . However, this tart/sweet piece of funny looking celery is so great if used the right way. I love enhancing the tart flavor by adding some orange juice and zest to the mix. Please be aware that this recipe is suppose to be tart. If you're not a fan of that you can always increase the amount of honey to balance out the tartness. This will obviously change the macros on the recipe.
Time: 10 min prep (35-40 min baking )
Serving: 8
Ingredients
To make your low-calorie rhubarb crumble, here’s what you’ll need:
2 lbs chopped rhubarb
2 tbsp honey for the rhubarb
1/3 cup cubed cold butter
1/4 cup coconut sugar
1/4 cup cornstarch
1/2 cup oats
1/4 cup all-purpose flour
1 tbsp cinnamon
1 tsp vanilla powder (or essence)
Flaky sea salt (to taste)
Zest of 1/2 orange
Juice of 1/2 orange
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9 inch brownie pan with baking paper, I like to use a bit of butter to make the paper stick to the pan.
In a large bowl, mix the chopped rhubarb with honey, orange juice, and the zest of an orange. Let this sit for about 10 minutes. Then strain half of the access moisture. from the bowl.
In another bowl, combine the cubed butter, coconut sugar, cornstarch, oats, flour, cinnamon, and a pinch of flaky sea salt. Then use your fingers to rub the dough until a crumble starts to form, try not to overwork the dough. *Note, keep the butter as cold as possible so the fats don't ooze out during oven time.
Pour the rhubarb mixture into a baking dish and evenly spread the crumble topping over it.
Bake in the preheated oven for about 35-40 minutes, or until the topping is golden brown and the rhubarb is bubbling
Serve with a big scoop of (non fat) Greek yogurt. Eet smakelijk!
Macros per serving
Calories: 168
Protein: 2g
Carbohydrates: 23g
Fat: 8g
Serve with (n) Ice cream, yogurt, mixed berries or low fat cream. Summer dessert has never been so exciting.
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