Directions:
- Heat the oven to 190°C.
- Grease a 1.15L pie dish with butter.
- To make the crumble, sift the flour and salt into a large mixing bowl. Rub in the butter until the mixture resembles breadcrumbs. Stir in sugar.
- Put the rhubarb in a bowl and add the lemon rind, juice, ginger and sugar. mix well and spoon into the prepared dish.
- Cover the rhubarb with the crumble toppings and bake for 25-30 minutes.
- Serve hot or cold.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 303.38 Kcal (1270 kJ) | ||
| Calories from fat | 109.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.19g | 19% | |
|---|---|---|---|
| Cholesterol | 27.34mg | 9% | |
| Sodium | 494.97mg | 21% | |
| Potassium | 535.56mg | 11% | |
| Total Carbs | 46.49g | 15% | |
| Sugars | 14.58g | 58% | |
| Dietary Fiber | 5.19g | 21% | |
| Protein | 4.14g | 8% | |
| Vitamin C | 13.4mg | 22% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 277.2mg | 28% | |
| Amount Per 100 g | |||
| Calories | 133.14 Kcal (557 kJ) | ||
| Calories from fat | 48.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.35g | 19% | |
|---|---|---|---|
| Cholesterol | 12mg | 9% | |
| Sodium | 217.21mg | 21% | |
| Potassium | 235.03mg | 11% | |
| Total Carbs | 20.4g | 15% | |
| Sugars | 6.4g | 58% | |
| Dietary Fiber | 2.28g | 21% | |
| Protein | 1.82g | 8% | |
| Vitamin C | 5.9mg | 22% | |
| Iron | 0.5mg | 7% | |
| Calcium | 121.7mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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