Photo of Pear & rhubarb crisps by WW

Pear & rhubarb crisps

7
Point(s)
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Easy

Ingredients

Calorie controlled cooking spray

4 spray(s)

Pear(s)

230 g

Rhubarb

160 g

Light Brown Sugar

30 g

Cornflour

10 g

Ground Ginger

½ teaspoons, level

Porridge oats

60 g

Plain White Flour

35 g

Ground Cinnamon

1 teaspoons, level

Low Fat Spread

60 g

Instructions

  1. Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a roasting tin with kitchen foil. Mist 4 x 250ml ramekins with calorie controlled cooking spray and arrange in the tin.
  2. In a bowl, toss together 2 peeled and diced ripe pears (230g prepared weight), 2 stalks rhubarb (160g prepared weight), 15g light brown soft sugar, 2 tablespoons water, 10g cornflour and a pinch of ground ginger
  3. Divide between the ramekins. In a bowl, combine 60g rolled oats, 35g plain flour, 1 teaspoon ground cinnamon, a pinch of salt and 15g light brown soft sugar
  4. Add 60g melted low-fat spread and use your hands to mix it and squeeze into clumps. Divide between the ramekins, then bake for 20 minutes. Cool for 10 minutes, then serve.