Origin of dish:
No rating at the moment! Be the first to
Type of cooking:
Preparation time: 20 minutes
Cooking time: 45 minutes
Ingredients (for 6 people) :
-600g rhubarb, trimmed and cut into 2 inch long sticksMethod: Pre-heat the oven to 180ºC/350ºF/Gas Mark 4.
-200g strawberries, tops removed and cut in half
-1 tsp ground ginger
-zest and juice of 1 orange
-40g Truvia (or other low calorie sweetener)
-100g chilled butter, cut into cubes
-40g toasted hazelnuts, chopped
Put the rhubarb, strawberries, 20g of truvia, ginger, orange zest and orange juice into a pan, place the lid on and bring to the boil.
Once boiling, reduce the heat and continue cook until the rhubarb has softened, this should take about 5 minutes. Take the lid off and simmer for a few minutes before spooning into a baking dish.
Put the remaining Truvia, flour, butter and oats into a large bowl and rub between your fingers until you achieve the texture of fine breadcrumbs.
Stir in the hazelnuts and spoon over the top of your fruit. Place in a preheated oven for 40-45mins or until golden on top and the fruit juices are bubbling at the sides.