This amazing Slimming World recipe brings together two very British passions: golden, crunchy crumble and tart, tender rhubarb. Go for ‘forced’ rhubarb if you can get it – this more delicate, watermelon-pink variety is grown under pots and is in season in the early months of the year.



READY IN – 45 mins


You will need:

500g rhubarb, trimmed and cut into small pieces

3 tbsp sweetener

1 tsp ground ginger

Finely grated zest of ½ orange

Fat free natural fromage frais, sweetened to taste, to serve

For the crumble

50g plain flour

40g extra-light spread

1 tsp ground ginger

1 tbsp sweetener


How to make it:

1. Preheat your oven to 200°C/Fan 180°C/Gas 6.

2. Put the rhubarb, sweetener, ginger, orange zest and 5 tablespoons of water in a saucepan over a very low heat. Cover and simmer for 15 minutes until the flavours have combined. When the rhubarb is soft but still holding its shape, transfer it to a medium-sized baking dish.

3. To make the crumble, put the flour and spread in a bowl and rub together with your fingers until you have a soft, crumbly mixture. Mix in the ginger and sweetener with your fingers then scatter the topping over the rhubarb. Bake for 25 minutes or until golden and serve hot with a dollop of fat free fromage frais.


SW-food-glorious-foodRecipes taken from Slimming World’s Food Glorious Food, which is available in all Slimming World groups now. Visit or call 0844 897 8000 to find your nearest group.

Photos: Slimming World/Lara Holmes.