Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core membership) NZ$60. Offer ends 21/01/2025. See terms.
Join now
Photo of Free-form fruit and berry crumble by WW

Free-form fruit and berry crumble

8
Points®
Total Time
39 min
Prep
10 min
Cook
29 min
Serves
4
Difficulty
Easy
Ruby red strawberries and rhubarb are baked until tender and with a crunchy crumble topping.

Ingredients

Rhubarb

6 individual, (stalks, cut into 3cm lengths)

Fresh strawberries

250 g, (hulled, halved)

Caster sugar

55 g, (1/4 cup)

Plain flour

35 g, (1/4 cup)

Fresh lemon rind

1 tsp, (finely grated)

Reduced fat oil spread

¼ cup(s), (60g)

Rolled oats, dry

30 g, (1/4 cup)

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a baking dish with oil. Place the rhubarb and strawberries in prepared dish. Sprinkle with 1 tablespoon of the sugar. Cover with foil and bake for 20 minutes or until tender. Stand, covered, for 5 minutes.
  2. Meanwhile, combine the flour, rind and remaining sugar in a large bowl. Using fingertips, rub in the spread until the mixture resembles coarse breadcrumbs. Stir in the oats. Spread crumble mixture in a thin layer on a baking tray. Bake in oven with fruit for 15–20 minutes or until golden.
  3. Spoon the baked rhubarb and strawberry mixture into serving glasses and serve sprinkled with the crumble.

Notes

Rhubarb leaves are toxic so be careful to remove them all before cooking.

You might like

You might like