Rhubarb Crumble

This variation on the traditional British fruit crumble is rich in phytoestrogens and fibre and has less fat and sugar! You can also use other fruit in season, such as blackberries or apples.

Fruit Base

  • 1 large bunch of rhubarb (700 g)
  • 300 ml water
  • ⅓ cup sugar

Method

  1. Remove the leaves from the rhubarb, as they are toxic. Wash the stems and cut into 2-cm pieces. Place in a saucepan.
  2. Add the water and sugar and bring to the boil.
  3. Boil for approximately 5 minutes until the rhubarb has just softened. Note: rhubarb cooks very quickly.
  4. Strain the juice, saving it to drizzle over the crumble when prepared. Place the stewed rhubarb on the bottom of an oven dish.

Crumble Topping

  • 1 cup wholemeal flour
  • 1 level tablespoon linseeds, ground
  • ½ cup brown sugar
  • ⅔ cup rolled oats
  • 2 tablespoons unsalted soy nuts, crushed
  • 6 level tablespoons soy margarine

Method

  1. Preheat oven to 200°C (400oF).
  2. Combine all of the ingredients in a large bowl and rub them together with your fingers until the mixture reaches an even consistency.
  3. Cover the stewed rhubarb with the crumble and place the dish in the oven for approximately 20 minutes, until the top has crusted. Serve while still warm, drizzled with the saved juice. Accompany with soy ice-cream.

Serves 6

Per serve: calories 358; fat 14 g (34 per cent of calories from fat); saturated fat 2 g; carbohydrate 55 g; fibre 6 g; cholesterol 0 mg; calcium 140 mg.