Spring is knocking at the door, and with it comes rhubarb season. We love to welcome in the season with a fresh, vegan, low-sugar rhubarb crumble. It tastes so good, you really can’t tell that it’s lower in sugar. The streusel topping has a sugary-sweet, buttery flavor that pairs perfectly with the tartness of the rhubarb. Just take our word for it and go make it!
Preheat the oven to 180° C.
Ingredients:180 g rhubarb, 70 g raspberriesWash the rhubarb and cut into 2-cm-long pieces. Rinse the raspberries briefly.
Ingredients:1 tsp Flavor Kick, 1 tbsp cornstarchPut into a bowl and sprinkle with Flavor Kick and cornstarch. Fold together until everything is mixed well.
Put the filling into two oven-safe ramekins. Top each with half of the streusel.
Bake the low-sugar rhubarb crumble for 30 minutes.
Our tipYou can change the filling up however your tastes desire. Try this low-sugar rhubarb crumble with strawberries, apples, pears, blackberries, peaches - whatever's in season!
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