Rhubarb and raspberry ginger crisp recipe
information
Calories per serving 130.
ingredients
450 g (1 lb) rhubarb, sliced
4 tablespoons reduced sugar raspberry jam
175 g (6 oz) fresh or frozen raspberries
25 g (1 oz) stem ginger, chopped finely
2 tablespoons granulated artificial sweetener
25 g (1 oz) polyunsaturated margarine
1 tablespoon clear honey
75 g (2 3/4 oz) cornflakes
4 tablespoons reduced sugar raspberry jam
175 g (6 oz) fresh or frozen raspberries
25 g (1 oz) stem ginger, chopped finely
2 tablespoons granulated artificial sweetener
25 g (1 oz) polyunsaturated margarine
1 tablespoon clear honey
75 g (2 3/4 oz) cornflakes
method
1. Place the rhubarb in a medium saucepan with the jam and 4 tablespoons of water. Cover and simmer for 10 minutes, until the rhubarb softens.
2. Stir in the raspberries, ginger and sweetener. Remove from the heat and divide the mixture between six individual dishes.
3. Melt the margarine in a medium saucepan with the honey. Stir in the cornflakes and then spoon this mixture on top of the fruit. Cool and then chill in the fridge for 1 hour.
2. Stir in the raspberries, ginger and sweetener. Remove from the heat and divide the mixture between six individual dishes.
3. Melt the margarine in a medium saucepan with the honey. Stir in the cornflakes and then spoon this mixture on top of the fruit. Cool and then chill in the fridge for 1 hour.
serving amount
serves 6.
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