....... made with the first rhubarb of the year from my garden!!
And once you've picked the first rhubarb, there's little to beat using it in a simple crumble. I added a little ginger to this one, in the form of 3 lumps of preserved ginger, roughly chopped, and two tablespoons of syrup from the jar, mixed into the rhubarb, along with 2 tablespoons of Light at Heart brown 'sugar' - a lower calorie sugar substitute. I didn't weigh the rhubarb - I just picked enough to fill my baking dish to about 3/4 full. I guess there was around 500g - rhubarb is usually sold in 400g packs.
tried it before in baking, and wasn't happy with it's performance in cakes, where volume is important, but it's ideal in this sort of baking, where just the sweetening power is important. Light at Heart is a mix of sugar and stevia, blended so that exactly half the usual amount will give the same amount of sweetness. Half the amount of sugar means half the calories, of course!
For the crumble mix, I used 100g each of butter, SR flour and rolled oats, and 50g of brown Light at Heart. The butter was roughly rubbed into the other ingredients, leaving quite a few lumpy bits. This was then sprinkled over the fruit, pressed down lightly and baked at 190C for 45 minutes. Eat while still quite warm, although you can reheat in a low oven. I reheat leftover portions of fruit crumble in the microwave, but it's nowhere near as good as one that is freshly baked!