Nutty rhubarb crumble hero

Nutty rhubarb crumble

Sugar is kept to a minimum in this warming dessert, letting the flavours of the fruity filling and crunchy topping shine.

, 29 September 2020

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Nutty rhubarb crumble

  • 55 Mins

  • Serves: 8

  • Price: 36p per serving

Nutritional Info
Each 156g serving contains

  • Energy

    946KJ

    226KCAL

    11%

  • Fat

    13.1g

    med

    19%

  • Saturates

    5.8g

    med

    29%

  • Sugars

    12.3g

    med

    14%

  • Salt

    0.02g

    low

    <1%
of your reference intake.
Typical energy values per 100g: 607kJ/145kcal.
Ingredients
  • 2 x 540g tins Asda Rhubarb in Light Syrup, drained, with 50ml of the syrup reserved
  • 100g frozen raspberries
  • ½tsp vanilla bean paste
  • 50g unsalted butter, chilled and cubed
  • 75g plain flour
  • 30g porridge oats
  • 2tbsp demerara sugar
  • 30g Asda Blanched Hazelnuts, roughly chopped
  • 30g flaked almonds
  • 150ml Asda 50% Less Fat Crème Fraîche
Method

  • Preheat the oven to 180C/160C Fan/Gas 4.

  • Put the rhubarb and raspberries in a medium ovenproof dish. Drizzle over the vanilla bean paste and gently toss to combine, taking care not to break up the fruit too much. Add the reserved syrup.

  • In a mixing bowl, rub the butter into the flour until it resembles breadcrumbs. Stir through the oats, sugar and nuts.

  • Sprinkle the crumble over the fruit. Bake for 40-45 mins, until golden brown. Cool for 5 mins then serve with the crème fraîche.