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!
Servings 4
Calories 168kcal
Ingredients
- 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
- 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.
- 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.
- Split the rhubarb between 4 bowl and top with 1 ½ crushed shortbread biscuit per portion and a scoop of low fat ice cream.
- The rhubarb will keep for 1 week in the fridge if stored in an airtight container.
Notes
Please be aware that the nutritional information below has been automatically generated and does not account for variations in product brands and types, weights of individual ingredients etc. It should therefore be considered as an estimate.
PointedKitchen.com has calculated Weight Watchers Smart Points based on the individual ingredients used to make this recipe and not from the following nutritional information.
PointedKitchen.com is not responsible for any loss or damage relating to your reliance on this nutritional information.
Nutrition
Calories: 168kcal | Carbohydrates: 33g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 68mg | Potassium: 446mg | Fiber: 2g | Sugar: 19g | Vitamin A: 442IU | Vitamin C: 9mg | Calcium: 208mg | Iron: 1mg