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Rhubarb and oat crumble sugarfree

15 min.
345 kcal
SteviaSweet Crystal

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
304
Saved sugar calories

Preparation without sugar 

  1. Preheat the oven to 225 °C.
  2. Thinly slice the rhubarb (approx. 5 mm) and cut the pear into wedges. Chop the rosemary. Mix rhubarb, pear, SteviaSweet Crystal and spices and place in a greased oven dish.
  3. Combine the soft butter, oat flakes and SteviaSweet Crystal 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.
  4. Whisk the cream, yoghurt and spices and serve with the hot rhubarb and oat crumble.
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Ingredients for 4 servings

250 g rhubarb
1 large pear
1 sprig fresh rosemary
50 g SteviaSweet Crystal
1 tsp ground cinnamon
1/2 tsp ground vanilla

Crumble mixture

50 g butter
70 g oat flakes
50 g SteviaSweet Crystal

To serve

50 ml cream (38%)
50 g Turkish yoghurt
1/4 tsp ground vanilla
50 g SteviaSweet Crystal
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