Rhubarb Crisp
This Rhubarb Crisp is just 5 SmartPoints per portion on Weight Watchers Flex / Freestyle program. This includes a portion of low fat vanilla ice cream!
- Prep time
- 5 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 3¼ cups rhubarb (chopped into 5cm lengths)
- 1 tsp stem ginger in syrup (drained of syrup and chopped)
- 1 tbsp granulated sweetener
- 6 sugar free shortbread (I used Gullon)
- 4 scoop low fat vanilla ice cream (I used Halo Top Vanilla Bean)
Instructions
- 1
Preheat the oven to 200oC / 400oF /Gas Mark 6. Place the chopped rhubarb in a roasting tin. Sprinkle with granulated sweetener and the chopped stem ginger. Cover with kitchen foil and bake for 10 minutes.
- 2
Uncover, use a spatula to move the rhubarb around a bit and roast for another 15 minutes, uncovered. The rhubarb should be tender by this time. If not return to the oven for another 5 minutes.
- 3
Split the rhubarb between 4 bowl and top with 1 1/2 crushed shortbread biscuit per portion and a scoop of low fat ice cream.
- 4
The rhubarb will keep for 1 week in the fridge if stored in an airtight container.