Sunday, 1 June 2008

Rhubarb Crumble

Made this for dessert the other night, had the leftovers for breakfast the next morning. I got the idea from Popig from the forum. Followed Nuggets recipe - sans splenda and it was scrummy.


It took a little longer to cook than regualr crumble, but it was worth the wait.

The ginger disguised the fact it had no sugar in it and it wasn't too bad...OK given a choice I'd have sweetened the rhubarb a little...but after months of no sugar, my palate is getting used to it now and the luxury of having a big dollop of extra thick double cream slapped on top really did make up for it!!
I cooked it at 170c for about 45 minutes

4 comments:

Marie said...

Not so sure I could handle rhubarb without sugar of some sort! It's so sour! But your crumble looks mighty tasty!

Tulip said...

I'd like to use some sweetener but splenda has such a horrible after taste I'd rather do without.

Any one got any suggestions of a good sugar sub to use?

Raquel said...

Have you tried stevia? A lot of people say it is really good, and just a little goes a long way. It is made from a plant. That crumble looks delish!

Sue said...

I have not had rhubarb crumble for ages.
Brings back memories of my mum's Apple and Rhubarb crumble with custard.
Now, I am going to have this on my mind all week, thankfully we can get fresh Rhubarb at the farmers market on Tuesday.
Can't do without sugar though.
Thanks for posting this Tulip.