Healthy Fruit Crumble?

1940sGal

daska wrote: »

Rhubarb curry goes down very well with everyone I serve it to. I know it doesn't sound promising but I promise it's worth taking that leap into the unknown.

Blimey that's a new one on me! Might give it a try. Not sure though

Hughjass

Use dark brown sugar instead of granulated, stay away from chemical sweetners and the all important eat in moderation really is key to healthy living:)

1940sGal

Well i tried one last night with apples and pears, a tablespoon of brown sugar and for the crumble instead of using Stork i used sunflower oil, just enough to cover the oats.

It was horrid Tasted awful. Normal crumble from now on. Just nice small portions!

BlondeHeadOn

I don't use sugar in the fruit, but the crumble I make with Benecol margarine. So it's lowering our cholesterol when we eat it, at least!

I cook a lot with Benecol (the original one), it works fine in cakes and other baking.

Expensive though, so I suppose not very MSE - the question was how to make fruit crumble healthier though, not cheaper ....

Hughjass

Real butter is better for your health and for your tatse budds then marge or oil, you have to have a bit of enjoyment;)

1940sGal

Hughjass wrote: »

Real butter is better for your health and for your tatse budds then marge or oil, you have to have a bit of enjoyment;)

Suppose so. I've been good all week in that I haven't had a treat (I'm not counting last night's crumble since it tasted so bad i didn't eat it )

I've just been and picked loads of blackberries though so another might be on the cards

daska

BlondeHeadOn wrote: »

I don't use sugar in the fruit, but the crumble I make with Benecol margarine. So it's lowering our cholesterol when we eat it, at least!

I cook a lot with Benecol (the original one), it works fine in cakes and other baking.

Expensive though, so I suppose not very MSE - the question was how to make fruit crumble healthier though, not cheaper ....

Dad used to eat Benecol under GP's instructions, his cholesterol was getting higher and higher. He ditched the benecol, switched to a low-carb diet and it's plummeted. Butter naturally contains the vitamins etc that legally have to be added to marge to make it less unhealthy...

saving-grace

1940sGal wrote: »

Also, anyone got any tips for what to do with Rhubarb that doesn't include sweetening it up with a ton of sugar?

If you cook the rhubarb in a little orange juice and orange zest it somehow takes the harshness from the rhubarb and you can use less sugar.

Tonight for dessert we had stewed plums and custard with just a little Dorset Cereals granola sprinkled on the plums. Yes I know granola is high fat and high calorie but it was just a sprinkling - and fewer in calories than a full-scale crumble.

Callie22

Rhubarb is lovely with strawberries.

Jojo_the_Tightfisted

Add Angelica leaf to the rhubarb and that reduces the amount of sweetness needed. And apparently enhances the absorbtion of vitamin C.



Other than that, try using it as a vegetable instead - put large chunks in the roasting pan with chicken, season, sprinkle on a tiny amount of sugar and it's delicious.