for you to try!  I used my sister’s rosy, red rhubarb, freshly picked straight…

for you to try!  I used my sister’s @sarahbenge5 rosy, red rhubarb, freshly picked straight from her garden 🥰

♡Vic’s Crumble Jars♡ Serves 4.💚5 💙5 💜4 smart points. 
I made these for a family dinner and everyone loved them. My mum’s words were, ‘Very, very good, Victoria.’ Winning!
I’ve also been enjoying these for a cosy winter breakfast served with perfect!
 
For the crumble.
🔸️80g oats. I used a mixture of rolled and wholegrain. @harrawaysnz
🔸️40g light spread, melted. I used @flora
🔸️30g cornflakes.
🔸️30g ¼ cup substitute sugar*
🔸️30g almond meal * I highly recommend using this, but as a substitute you can use the same amount of plain flour. 
🔸️Pinch of salt. 
 
For the filling.
🔸️400g raw rhubarb roughly chopped. 
🔸️¼ cup substitute sugar * @naturally_sweet_australia
🔸️1 tsp vanilla essence. 
🔸️½ large, unpeeled red apple, grated.
 
What to do.
Preheat the air-fryer to 160° or oven to 180° (temperatures may vary). Collect your jars. Mine are 300mls. I love using jars for perfect portion control and easy storing and serving (or use a baking dish if you’re making a larger crumble). 
In a pan, on medium heat, add all the ingredients for the filling (except the apple). Add a splash of water and cook for 5 minutes until it just softens. Place in the bottom of the jars and top with the apple.  In a large bowl, add the oats, sugar and salt and mix. Pour in the melted spread and completely combine.  Stir in the cornflakes and almond meal or flour. Place on top of the fruit.  Bake for 20-25 minutes (times may vary). 
 
Serve hot or cold with custard, icecream, yoghurt or simply as it is.
 
Thanks for the support ‘Vic’s Bowl’s fans’ you keep me sparkling 💖
 
 *Kindly gifted thank you @ww_aunz @freshlifefood