* This is a sponsored post for Stoves *
Rhubarb is a classic British ingredient and chances are, if you went to school in the UK then you will have fond memories of some kind of rhubarb dessert. Rhubarb Crisp is my favourite way to use rhubarb in a dessert, without it being too high in calories or fat.
Hooray! We have a dessert recipe! I mean, we all love dinner, but we are just getting through it to get to dessert, right? Like when we were kids, “you can’t have dessert until you finish all your dinner”. There have been a lot of main meal recipes on the blog recently, so let’s indulge in a little dessert shall we? Grab a spoon, put your feet up and let’s watch some TV!
If you want to be kept up to date on my new healthy and delicious recipes like this, then please subscribe to the blog mailing list (it takes 30 seconds) and you will get sent the new recipes straight to your inbox. Your email address won’t be passed on to anyone and you will never be spammed. Click here to sign up.
Yesterday I spoke about a recipe that reminded me of my Mum, and I shared my Lentil Bolognese recipe, well today’s recipe is thanks to my Nan as I grew up with her making her rhubarb crumble. This recipe doesn’t even come close to being as good as hers, but it is my healthier version of it. I have such happy memories of arriving at my Nan and Grandad’s house and smelling a rhubarb crumble cooking away in their oven – make with rhubarb they had lovingly grown themselves.
We really try to make an effort to eat as seasonally as possible in our house (although we are no perfect with this, as I eat berries all year round) and right now we are in rhubarb season in the UK. So not only is this a nostalgic British dish, but it is also a seasonal one.
Speaking of British (as us Brits like to do often). this recipe comes from Stoves challenging me to come up with a classic British recipe to celebrate Mother’s Day. Stoves are proud to make all of their cooking appliances right here in Britain, which I love, and all their products are made with attention to detail, with small teams working solely on one product. If you want to get a bit of kitchen inspiration, or you just want to dream about your ideal kitchen, then I recommend you look at their Range Cookers – I have my eye on the purple one!
These desserts are low in calories and low in fat by themselves, but we served ours with some salted caramel ice cream because, well, I don’t think I need to justify that, do I? It’s also really good with custard too.
How to make Rhubarb Crisp – Serves 2:
- 6 stalk rhubarb cut in to small chunks
- 4 tbsp orange juice
- 2 tbsp honey
- 4 tbsp oats
- In a bowl, mix together the rhubarb, orange juice and honey and divide between 2 small ramekins.
- Put the oats on top and then put in a preheated oven at 190C for 20 minutes.
Let’s stay in touch!