Ingredients

  • 500 g rhubarb
  • 50 g caster sugar
  • 0.5 tsp ground ginger
  • 227 g pack crumble topping

Method

  1. 1

    Cut the rhubarb into 5cm lengths. Put in a 1-litre ovenproof dish with 50ml water, the caster sugar and ground ginger.

  2. 2

    Scatter over the crumble topping and bake at 200°C, fan 180°C, gas 6 for 45 mins. Serve with custard.

Nutritional Details

Each serving provides
  • Energy 264kj 63kcal 3%
  • Fat 0.2g <1%
  • Saturates 0.0g 0%
  • Sugars 12.8g 14%
  • Salt 0.01g <1%

% of the Reference Intakes

Typical values per 100g: Energy 193kj/46kcal

Each serving provides

13.0g carbohydrate 2.4g fibre 1.2g protein

 
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