Photo of Rhubarb and raspberry nut crumble by WW

Rhubarb and raspberry nut crumble

13 - 14
PersonalPoints™ per serving
Total Time
45 min
20 min
25 min
There is no better feeling than sinking your teeth into a nutty, sweet and warm fruit dessert



325 g, thinly sliced

Caster sugar

2 tbs

Frozen raspberries

150 g


2 tsp

Plain flour

105 g

Brown sugar

2 tbs

Reduced fat oil spread

¼ cup(s), (60g)

WW Nut Bar, Nut Deluxe

2 individual, finely chopped

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray four 1-cup (250ml) ovenproof dishes with oil. Place on a baking tray.
  2. Combine rhubarb, caster sugar and 2 tablespoons water in a medium saucepan over medium heat. Cook, covered, stirring occasionally, for 4–5 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 spread until mixture resembles breadcrumbs. Stir in chopped nut bars, then spoon crumble mixture over fruit. Bake for 15–20 minutes or until golden. Serve.