Healthy Rhubarb and Apple Crumble Recipe

Man cannot live off carbs and protein alone!! Training and working hard is all fine and well, however we all need a treat now and then. A good hearty pudding is good for the soul and does wonders for your morale when a lot of us are training hard in the depths of winter. This pudding is also pretty good for you, with fresh fruit, wholemeal flour, oats, seeds and nuts, making it a winning, healthy combo.

An image of Healthy Rhubarb and Apple Crumble Recipe

Cooking time: 50 minutes

Serves: 6 people

Nutritional facts

Calories	368 (kcal)
Protein	7 (g)
Carbs	49 (g)
Fat	15 (g)

Recipe Information

Prep: 10 minutes Cooking: 50 minutes

Serves: 6

Metric
Imperial

Ingredients hide check list

500g 17.63 oz pink Yorkshire rhubarb
6 large Granny Smith apples
Sugar to taste, approx 2 tbsp

For the topping:

100g 3.52oz wholemeal flour
65g 2.28oz soft butter
50g 1.76oz soft light brown sugar
30g 1oz ground almonds
20g 0.7oz rolled oats
2 tbsp pumpkin seeds
2 tbsp pine nuts

Method

Peel the apples and core, then cut into medium-sized chunks.
Chop the rhubarb up roughly, place into a medium saucepan, add 150ml of water and place over a low heat. Cook gently for 20-30 minutes until the rhubarb is softened and the apple chunks are starting to break down and the mix is nice and sticky. Check acidity and add sugar to taste (careful it will be very hot). I like this mix to still be a little tart as your topping is sweet. When you're happy with the taste, pour into an ovenproof casserole dish and set aside.
To make the crumble topping, place all the ingredients, apart from the butter and pumpkin seeds and pine nuts, into a food processor. Mix together for 30 seconds, then add the butter a little at a time until all mixed together, and this can be done by hand.
Pour over the fruit mix, then sprinkle on the pumpkin seeds and pine nuts.
To cook, place into a pre-heated oven at 180°C degrees (356°F) for 20 minutes until the top is golden brown. It MUST be served with a scoop of good quality vanilla ice cream or if you are being extra good, a large dollop of low fat yoghurt. Enjoy!

Alan Murchison

Nutritional facts

Recipe Information

Ingredients hide check list

Method

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