Rhubarb and strawberry crumble (High blood pressure) Print E-mail
Nutritional values: Image
Kcals 539 (2,260Kj);
fat 27g;
saturated fat 17g;
sodium 47mg;
fibre 7g

Preparation time: 10 minutes

Cooking time: 45 minutes

675g (1lb 6oz) rhubarb, trimmed and cut into 2.5cm (1in) lengths
75ml (3fl oz) elderflower cordial
300g (10oz) fresh or frozen strawberries, thawed if frozen
50g (2oz) caster sugar

Crumble
125g (4oz) plain flour
50g (2oz) porridge oats
125g (4oz) unsalted butter, diced
50g (2oz) caster sugar
Low-fat Greek yogurt, low-fat fromage frais or soya cream alternative to serve

To make the crumble topping, place the flour and oats in a bowl and rub in the butter until the
mixture resembles breadcrumbs.
Stir in the caster sugar.

Place the rhubarb in a shallow ovenproof dish. Pour over the elderflower cordial, cover the dish with foil and place in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes, or until the rhubarb is just tender.
Stir in the strawberries, together with a little caster sugar if necessary.

Place the crumble mixture on top of the fruit, pressing it down firmly to get a nice compact topping. Bake in the oven for 35 minutes, or until the crumble has turned golden brown.
Serve hot with low-fat Greek yogurt, low-fat fromage frais or soya cream.

serves 4-6
 
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