Rhubarb and Banana Crunchy Crumble

Recipe Image

In this low-calorie version of a family favourite, the oats and bananas provide slow-burning energy and the rhubarb a good source of fibre and vitamin C.

  • Serves:  2
  • Prep Time:10 minutes
  • Cooking Time: 20 minutes
  • Wheat Free, Vegetarian
  • Preheat oven to 180°c/350°f /Gas mark 4
  • 200g rhubarb, cut into 1cm chunks
  • Juice of 1 orange
  • 2 tablespoon honey
  • 25ml sunflower oil
  • 2 tablespoon honey
  • 30g ground almonds
  • 50g porridge oats (jumbo)
  • Zest of ½ orange
  •  ½ teaspoon ground cinnamon
  • Small handful pecans, roughly chopped (optional)
  • 1 ripe banana, sliced

Jennifers Tips

I love the texture that the banana brings to this crumble, but plums, peaches, apples and blackberries will all work brilliantly as a crumble fillings too.

Photo and recipe taken from The Balance Diet Cookbook.

  • Place the rhubarb, orange juice and honey in a non-stick saucepan with a lid, and slowly bring to the boil, stirring occasionally.  Reduce the heat, cover and leave to simmer for 5 minutes, until the rhubarb is soft.
  • In a mixing bowl combine the oil and honey. Then mix in the ground almonds, oats, orange zest, cinnamon and pecans (if using). Stir well, ensuring all of the ingredients have combined with the oil and honey.
  • Place the cooked rhubarb in a small oven-proof dish, and top with the banana slices.  Drizzle over the cooking syrup from the rhubarb.
  • Scatter the crumble mix evenly over the dish, so that it forms a thick layer but is not tightly packed.
  • Place in the oven for 15-20 minutes, until the top is browned and the fruit underneath is bubbling slightly.
To Serve
  • 2 tablespoons half fat crème fraiche
  • Divide the crumble between 2 serving bowls and dollop crème fraiche onto each one. Eat while still warm.