You'll also find this recipe on page 123 of the FFS! Cookbook.
Rhubarb & Raspberry Crumble
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Preheat the oven to 180°C.
Chop the rhubarb into bite-sized chunks.
Put them in a small saucepan with a good fitting lid. Add the raspberries, sweetener and 100ml water.
Cook over a low / medium heat to allow the rhubarb to soften for around 10-15 minutes.
If the mixture is too wet, remove the id and allow the liquid to reduce over a low / medium heat.
Transfer the cooked fruit into either 4 individual dishes or one large dish.
In a small bowl, mix together the dry ingredients for the topping and then add the butter and mix.
Spread the topping equally over the fruit base and bake for 25-30 minutes or until golden.
Nutrition per serving
Calories 269, Carbs (net) 6.6 grams, Protein 8.3 grams, Fat 21.9 grams