Rhubarb and Ginger Crumble | Pastry recipes



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  • This tasty Rhubarb Ginger Crumble is a great winter poud that’s much healthier than other traditional crumble offerings.

    Slimming World’s Rhubarb Crumble is a real tea time treat that delivers classic British crumble flavors while also being low in fat. The tangy and tender rhubarb is topped with a golden, crunchy crumble that packs in a nice ginger punch. And it’s incredibly quick and easy to prepare – it only takes 45 minutes to prepare and cook it. Leave to cool out of the oven before serving with a drizzle of light cream.


    • 500 g rhubarb, trimmed and cut into small pieces

    • 3 tablespoons of sweetener

    • 1 teaspoon of ground ginger

    • Finely grated zest of ½ orange

    • Natural cream cheese without fat, sweet to taste, for serving

    • 50g plain flour

    • 40g extra light spread

    • 1 teaspoon of ground ginger

    • 1 tablespoon of sweetener


    • Preheat your oven to 200 ° C / rotating heat 180 ° C / gas 6.

    • Put the rhubarb, sweetener, ginger, orange zest and 5 tablespoons of water in a saucepan over very low heat. Cover and simmer 15 minutes until the flavors blend. When the rhubarb is tender but retains its shape, transfer it to a medium baking dish.

    • To make the crumble, put the flour and spread it in a bowl and rub with your fingers until a soft and crumbly mixture is obtained. Stir in the ginger and sweetener with your fingers, then spread the filling over the rhubarb. Bake for 25 minutes or until golden brown and serve hot with a dollop of fat free cream cheese.

    Tips for making a rhubarb and ginger crumble:

    Go for ‘forced’ rhubarb if you can get it – this more delicate watermelon-pink variety is grown in pots and is in season in the early months of the year.

    You might also like:
    Apple crumble
    Crumble recipe
    Plumb Crumble

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