Recipe: Rhubarb and banana crumbly crumble


Try our delicious Rhubarb and banana crumble. In this low-calorie version of a family favourite, the oats and bananas provide slow-burning energy and the rhubarb a good source of fibre and vitamin C.

Serves: 2
Preparation time: 10 minutes
Cooking time: 20 minutes
Wheat free, Vegetarian
Preheat oven to 180C/350F/Gas mark 4

Shopping list 2


  • 200g rhubarb, cut into 1cm chunks
  • Juice of 1 orange
  • 2 tablespoons honey
  • 2ml sunflower oil
  • 2 tablespoons honey
  • 30g ground almonds
  • 50g jumbo porridge oats
  • Zest of ½ orange
  • ½ teaspoon ground cinnamon
  • Small handful of pecans, roughly chopped (optional)
  • 1 ripe banana, sliced

Preparation 2



  1. Place the rhubarb, orange juice and honey in a non-stick saucepan with a lid, and slowly bring to the boil, stirring occasionally. Reduce the heat, cover and leave to simmer for 5 minutes, until the rhubarb is soft.
  2. In a mixing bowl, combine the oil and honey. Then mix in the ground almonds, oats, orange zest, cinnamon and pecans (if using). Stir well, ensuring all of the ingredients have combined with the oil and honey.
  3. Place the cooked rhubarb in a small ovenproof dish, and top with the banana slices. Drizzle over the cooking syrup from the rhubarb.
  4. Scatter the crumble mixture evenly over the dish, so that it forms a thick layer but is not tightly packed. Place in the oven for 15-20 minutes, until the top is browned and the fruit underneath is bubbling slightly.
  5. Divide the crumble between 2 serving bowls and dollop crème fraîche onto each one. Eat while still warm.

To Serve:

2 tablespoons half-fat crème fraîche

J Tip 2


Jennifer’s Tip:

I love the texture that the banana brings to this crumble, but plums, peaches, apples and blackberries will all work brilliantly as crumble fillings too.


Recipe and photo from The Balanced Diet. Order now from Amazon!