Last of the rhubarb crumble

WITH the last of the home grown and field rhubarb available, why not give this deliciously healthy pudding a go – it has a crumble topping, and is absolutely perfect for family meals, plus it’s an ideal recipe for preparing and freezing until ready to cook and share.

Ingredients:

400g rhubarb – fresh, frozen or tinned Juice of one orange 50g caster sugar 125g wholemeal flour 50g very cold butter 50g digestive biscuits 50g ginger biscuits 40g porridge oats 30g ground almonds 1tsp ginger 2tbsp Demerara sugar

Method:

If using fresh, wash, peel and thinly slice the rhubarb and place on the bottom of a medium size ovenproof dish, sprinkle with caster sugar and orange juice and set aside.

Meanwhile to make the topping, sift the flour into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.

Crush the biscuits together and stir into the mixture along with the oats, ground almonds and ginger.

Gradually add four tablespoons of water, one after the other, to slightly change the consistency of the mixture to a coarse and lumpy texture rather than fine and dry.

Spoon the mixture over the rhubarb and finally sprinkle Demerara sugar to cover the top.

When ready for serving, bake for 25 minutes in a moderate oven until slightly golden. Serve hot with piping hot custard or ice cream. Enjoy!

Rhubarb’s packed with vitamins and minerals, namely vitamins C and B complex, calcium, potassium, manganese and magnesium and is an excellent form of dietary fibre and protein.

It is also widely acknowledged that rhubarb helps digestion, circulation, and weight loss, and is said to be great for brain and skin health and apparently aids in the battle against cancer.

● Lesley is studying nutrition & health at Edge Hill University, she and husband Roberto own Roberto’s Italian on Southport’s Ocean Plaza.

For more of her recipes go to: Twitter: @LYatesNutrition, Roberto’s: Facebook.com/ robertossouthport and www. robertositalian.co.uk