Rhubarb and raspberry nut crumble
325 g, thinly sliced
reduced fat oil spread
¼ cup(s), (60g)
WW Nut Bar, Nut Deluxe
2 individual, finely chopped
1 x 3 second spray(s)
- 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.
- 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.
- 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.