Thursday, 28 April 2016

Overnight rhubarb crumble

I have all this rhubarb left and its screaming at me to make a crumble! I spotted that the new thing was overnight weetabix (will be trying these tonight) and a light bulb appeared! Overnight grapenuts are a kind of crumble texture!

So here we go! I have to say, this was delicious! Not like the usual synful rhubarb crumble but it did the trick for me!





Cooked rhubarb 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. Allow to cool.

I then layered sweetened quark (you can use yoghurt if preferred), cooked rhubarb, fresh strawberries, blackberries and oats into a container. I added the last sprinkle of grapenuts on top for some crunch! I use a glass flip lid container which I bought from ikea for about 80p. Seal container and leave to work its magic overnight. 


You can get grapenuts from any supermarket. I have to warn you they are rock hard, so they work perfectly in this recipe as they soften nicely without going soggy. 

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