Rhubarb Crumble Pots

With rhubarb now in season these tasty and tart little pots are the perfect warming treat topped with custard.

Using orange juice and honey in place of sugar to cut through the super tangy taste of the rhubarb, makes this a much healthier twist on the much-loved recipe.

You can serve these individual crumbles in glasses or ramakins for a fancier feast or equally as good in a bowl with your favourite custard for a warming after-dinner pud.

  • Difficulty: Easy
  • Time: 40 mins
  • Servings: 4
  • Calories: 202
  • No added sugar
  • Source of fibre
  • Sugar alternatives
  • Vegetarian


For The Rhubarb

  • 200g Rhubarb
  • 3 Oranges Juiced
  • 1/2 Lime Juiced
  • 2 tbsp Honey
  • Star Anise
  • 1/2 tsp Ground Ginger

For The Crumble Topping

  • 50g flour
  • 30g Jumbo oats
  • 30g Xylitol
  • 30g Low Fat Spread or Butter


Step 1:

Start by trimming your rhubarb and chopping it into chunks. Place in a pan with the juice spices and honey and simmer.

Continue to cook on a medium to low heat until rhubarb becomes cooked and softened Add a little more liquid if required.

Step 2:

Next, make your crumble topping. Mix all the dry ingredients in a bowl, at this stage, you could add a few chopped nuts like cashews or pecans or maybe some dried fruit.

Mix this all together thoroughly then add the butter or spread and mix through with your fingertips to get a crumbly bread crumb like consistency.

Step 3:

Preheat your oven to 180•C.

Line a baking tray with parchment paper and spread your crumble mixture out. Bake in the oven until it starts to colour slightly and make sure to mix during baking to cook evenly.

Step 4:

Next, grab a wide glass or ramakin and spoon in a healthy portion of your stewed rhubarb mixture and then top with your toasty crumble.

Serve with custard or your favorite low cal ice cream and enjoy x

Fancy these?