Tuesday, 26 April 2016

Breakfast rhubarb crumble

When I posted this on instagram someone said that this looks 'weird'! I totally agree but it was so yummy I could have eaten it again!

The rhubarb was from down the allotment and I didn't realise how good rhubarb is for you. I couldn't wait to use it and I know it tastes great in a crumble, but I didn't want the syn value!

Rhubarb is free if eaten raw, but synned if cooked - 0.5 syn per 100g and I weighed mine once cooked. I had 100g on my plate, which is a decent amount, hardly worth synning really!


Ingredients 

Rhubarb cut into chunks (cooked rhubarb is 0.5 syn per 100g)
1 tablespoon of ground ginger
1 teaspoon of vanilla extract
5 tablespoons of sweetener

Method

Clean and cut rhubarb into chunks, place in a saucepan and cover with very little water, around half way up fill level. Add ground ginger, sweetener and vanilla extract and give it a good stir. Bring to boil and reduce to medium heat. I kept an eye on mine until it turned mushy and the water had evaporated. If you have added too much water you will need to drain the excess off.

I served mine with 35g grapenuts (healthy b), fresh blackberries and strawberries. It was delicious! Even though it looks like green mush on a plate!

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