Rhubarb and raspberry nut crumbles

recipe image

  • 3 sticks (325g) rhubarb, thinly sliced

  • 2 tablespoons caster sugar

  • 150g frozen raspberries

  • 2 teaspoons cornflour

  • 3/4 cup (105g) plain flour

  • 2 tablespoons brown sugar

  • 1/4 cup (60g) Weight Watchers Canola Spread

  • 2 Weight Watchers Nut Deluxe Bars, finely chopped

1. Preheat oven to 180C or 160C for fan-forced. Lightly spray four one-cup (250ml) capacity ovenproof dishes with oil. Place on a baking tray.

2. Combine rhubarb, caster sugar and two tablespoons water in a medium saucepan over medium heat. Cook, covered, stirring occasionally, for four to five minutes or until rhubarb is tender. Remove from heat. Toss frozen raspberries in cornflour, then stir into rhubarb mixture. Spoon fruit into prepared dishes.

3. Combine flour and brown sugar in a bowl. Use fingertips to rub in Weight Watchers Canola Spread until mixture resembles breadcrumbs. Stir in chopped Weight Watchers Nut Deluxe Bars, then spoon crumble mixture over fruit. Bake for 15–20 minutes or until golden. Serve.

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