Rhubarb and oat crumble
Licking off your plate is a sign of bad manners? This rhubarb crumble with oat flakes, pear and fresh rosemary may change your mind about that.
Nutritional information per portion
345
kcal
1448
kj
8
Protein
35
Carbohydrates
19
Fat
Preparation without sugar
Preheat the oven to 225 °C.
Thinly slice the rhubarb (Ø 5 mm) and cut the pear into wedges. Chop the rosemary. Mix rhubarb, pear, SteviaSweet Granulated and spices and place in a greased oven dish.
Combine the soft butter, oat flakes and SteviaSweet Granulated into a crumbly mixture. Then spread this mixture evenly over the rhubarb. Put the crumble on the middle rack in the oven and bake for about 20 minutes or until it is golden brown.
Whisk the cream, yoghurt and spices and serve with the hot rhubarb and oat crumble.
Ingredients for 4 servings
| 250 g | rhubarb |
| 1 | large pear |
| 1 sprig | fresh rosemary |
| 10 g | SteviaSweet Granulated |
| 1 tsp | ground cinnamon |
| 1/2 tsp | ground vanilla |
Crumble mixture
| 50 g | butter |
| 70 g | oat flakes |
| 10 g | SteviaSweet Granulated |
To serve
| 50 ml | cream (38%) |
| 50 g | Turkish yoghurt |
| 1/4 tsp | ground vanilla |
| 10 g | SteviaSweet Granulated |
