B00CU1W244_EBOK

1 SERVE =
½ unit bread
½ unit dairy
1 unit fruit
2 units fats
Apple and rhu
honey, oats an
SERVES 6 PREP 20 mins
cooking oil spray
1 bunch rhubarb, stalks trimmed and
cut into 3 cm lengths
4 granny smith apples (about 600 g), peeled, cored
and cut into 2 cm
thick slices
3 tablespoons caster sugar or
powdered sweetener
1 teaspoon ground ginger
1 teaspoon mixed spice
600 g reduced-fat vanilla yoghurt
CRUMBLE TOPPING
40 g hazelnuts
¾ cup (60 g) rolled oats
1 tablespoon plain flour
2 tablespoons honey, warmed
1½ tablespoons light
margarine, melted
1
2
3
4
The classic combinatio
ginger, makes for a deli
individual 165 ml capa
the cooking time will be
Preheat the oven to 180°
For the crumble topping,
for 8–10 minutes until the
a tea towel and rub off th
bowl with the oats, flour,
combine.
Meanwhile, place a sauce
apple, sugar or sweetene
water. Stir well, then cov
fruit starts to soften. Rem
a further 4–5 minutes unt
shape. Spoon the mixture
Sprinkle the crumble mix
a baking tray and bake in
Serve hot or warm with y