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Rhubarb crumble

60 mins

cals:

290

Pro:

3.5g

method:

Start by adding your flour and demerara sugar to a large mixing bowl
Now add in the butter, margarine and vanilla essence and mix with your finger tips to get a fine crumb consistency
Then place this in the fridge to chill for 20 mins
Next pre-heat your oven to 200 degrees
Chop up and rinse your rhubarb and add to your 6 glass ramekins
Sprinkle a tbsp of sweetener on each pot and then top with your crumble from the fridge
Pat the crumble down so you have a smooth top and then place in the oven for 20 - 30 mins until golden brown

Method makes 6 ramekins but calorie information is based on 1