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Rhubarb crumble

60 mins


  • 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


  • 200g self raising flour
  • 120g demerara sugar
  • 50g unsalted butter
  • 50g margarine
  • 1 tsp vanilla essence
  • 400g fresh rhubarb
  • 6 tbsp sweetener

Option - custard to serve

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