Healthy Recipes - Low Fat Strawberry and Rhubarb Crumble

Rhubarb is still in season until the end of the month..cook it with strawberries for this vitamin-rich desert. There's plenty of vit C and fibre in this and it's seriously tasty too!


  • 250 g (9oz) Rhubarb, chopped roughly
  • 40g (1 ½ oz) Caster sugar
  • 75g (2 ¾ oz) Plain flour
  • 40g (1 ½ oz) Low fat spread
  • 40g (1 ½ oz) Soft light brown sugar
  • 25g (1oz) Porridge oats
  • 250g (9oz) Strawberries, trimmed and halved


  1. Preheat the oven to gas mark 4 or 180 °C/ fan oven 160°C.
  2. Put the rhubarb in a 20cm (8 inch) square baking dish and toss with the caster sugar to coat. Bake for 10 minutes until the rhubarb is starting to look juicy.
  3. Sift the flour into a mixing bowl then use your fingertips to rub the low fat spread in, until the mixture looks like breadcrumbs. Stir in the brown sugar and porridge oats
  4. Gently mix the strawberries in with the rhubarb then press the crumble topping on to the fruit
  5. Place on a baking tray and cook in the oven for 25 minutes or until the crumble is golden brown and crisp on top , with the scarlet juices from the fruit starting to bubble up around the edges.

We hope you enjoy!