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Recipe: Jennifer’s Low Sugar Rhubarb Crumble

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Sugar is more addictive than heroin. Fact. Too much sugar makes you fat (you may not like the word, but it is what it is). Fact. You are more likely to be more affected adversely from Covid-19 if you are overweight. Fact. You are more likely to develop type 2 diabetes if you are obese. Fact.

Sugar is the culprit. I’ve been on a healthier lifestyle journey. Not because I need to lose weight – I don’t. Although there is a familial history of obesity in my family and I can put on weight really easily if I eat the wrong things.

That’s why I’ve chosen a sugar free, gluten free, grain free and dairy free diet (I do allow grass fed butter and goats cheese, butter and yoghurt).

Was it hard in the beginning? OMG, yes it was. I was a wine and Toblerone addict, so coming off those was really hard, I’m not going to lie. But after a few weeks, things became easier.

Now I adapt things to suit my new healthy eating plan. I still want something as a treat every now and then but, like I said, I just adapt a few recipes to suit my needs. Here’s one I’ve adapted recently which hits the spot.

Rhubarb Crumble

* Six rhubarb stalks (I buy mine from my local fruit and veg shop) in Barry)
* Crumble topping
* Big blob of grass-fed butter to bind dry ingredients (I like Kerrygold)
* Gluten free oats
* A mix of nuts and seeds (I get mine from, Penarth)
* A scattering of walnuts
* A good amount of cinnamon

Line a tin with grass fed butter.
Mid the dry ingredients together with the butter.
Spread over the rhubarb
Cook at 180 in the middle rack for half an hour

To serve
Serve with dairy free yoghurt (I like a coconut yoghurt)


Photography copyright Mark Roberts

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