Our crushed rhubarb is simple to make, provides a good source of fibre and contains vitamin C and calcium.
Studies have also linked rhubarb in the diet to reduced cholesterol levels.
Rhubarb on a board
10 sticks of rhubarb
4 tbsp water
8 tbsp caster sugar
1 tsp ground ginger
110g butter, softened
110g demerara sugar
Greek style low fat yoghurt (to serve)
Preheat the oven to 180C/350F/Gas 4
Cut the rhubarb into 71⁄2cm/3in long sticks and place on an oven tray. Sprinkle with water and caster sugar and roast in the oven for 10 minutes.
Once cooked, remove the rhubarb from the oven. Sprinkle over the ginger and mix well.
Fill an ovenproof dish about 4cm/11⁄2in deep with the rhubarb.
Rub the butter into the flour and sugar to make the crumble topping. Sprinkle this over the rhubarb and bake in the oven for 35-45 minutes, or until the crumble topping is crisp and golden- brown and the rhubarb filling has softened and is bubbling.
Allow to cool slightly before serving, and serve with a dallop of low fat Greek style yoghurt.