Healthier Berry & Rhubarb Crumble

Healthier Berry & Rhubarb Crumble

I’m a dessert person, always have been and likely always will be. I am also trying to stay in my weight class. Fact: these two things don’t go really well together.

I’ve been fighting my urge to get creative in the kitchen as I often go for high calorie and sweeter foods when I feel the urge to make something. I decided that creating in the kitchen was something that gives me joy so I am going to try and get back to doing more of it in 2018.

Enter this healthier berry and rhubarb crumble!

We were given quite a lot of Rhubarb from one of Kyle’s personal training clients and to be honest I’ve never cooked with it and wasn’t even sure if I liked it. Enter some pinteresting where I got lost for at least half an hour but decided that a crumble of some description would be the best way to try to rhubarb as I could mix it with other fruit to see if we liked it or not.

Since I am trying to shift some of the ‘yolo post commonwealths’ weight I have macro’s I am trying to meet each day to drop a few KG so I needed this Healthier Berry and Rhubarb Crumble to be friendly to the waistline.

Enter my Gluten Free (use GF Oats), Refined Sugar Free, Not Paleo Healthier Berry and Rhubarb Crumble…. It’s super easy to make and the serving size is generous which is a bonus! Plus, all the fruit gives you a decent serve of fibre as well!

Healthier Berry & Rhubarb Crumble
Recipe Type: Dessert
Author: Amanda @ Move Love Eat
Prep time:
Cook time:
Total time:
Serves: 4
Healthier Berry & Rhubarb Crumble
Ingredients
  • 300 grams Rhubarb (Chopped)
  • 300 grams Frozen Strawberries (or fresh)
  • 200 grams Frozen Blueberries (or fresh)
  • 90 grams quick Oats
  • 20 grams desiccated coconut
  • 20 grams coconut oil (or butter)
  • 10 grams sweetener of your choice
  • 1 teaspoon cinnamon
Instructions
  1. Chop the Rhubarb into small pieces, if the strawberries are large also chop these up into smaller pieces.
  2. Mix all berries and place into your baking dish.
  3. Combine all other ingredients in a different dish. If the coconut oil or butter is not liquid work it together with your hands.
  4. Spread over top of the berry mixture.
  5. Cook at 180 Celsius for 20-30 minutes depending on your oven.
Serving size: 1/4 Pan Calories: 225 Fat: 10 Carbohydrates: 29 Sugar: 12 Fiber: 6 Protein: 5
Notes
We split this into four generous servings. If you are watching your macro’s it could be split into 6 smaller servings. I have also tried a version of this with a couple of tablespoons of almond meal or flour which is quite nice – but adds extra macro’s.

 

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