Directions

• Preheat oven to 200 degrees Celsius.
• Place the rhubarb, apples and 20g sweetener in a large saucepan over a medium-low heat. Slowly cook the fruit over the heat, stirring occasionally, until the rhubarb and apple become soft and tender (the apples may break down first). To check if the rhubarb is tender, cut with a sharp knife to see if the knife can pass through the rhubarb with ease.
  
  If the fruit mixture starts to dry out, add 30ml water until the rhubarb is tender but still hold its shape. This should take between 5-10 minutes.
• Transfer the fruit mixture into an ovenproof dish and leave to cool.
• Put the wholemeal flour, reduced fat butter/margarine, muscovado sugar, sweetener, and ground almonds into a bowl or a food processor. Either pulse the mixture until it resembles breadcrumbs, or using your thumbs and forefingers, rub the butter into the flour mixture until it resembles fine breadcrumbs and large lumps are broken down.
• Stir in the spices (ground cinnamon, ginger, and nutmeg), flaked almonds and chopped walnuts, until thoroughly mixed.
• Place the crumble topping over the top of the fruit, spreading it out to fill any gaps.
• Bake in the oven for 25-30 minutes, or until the crumble topping is cooked and turns golden brown.
• Leave to cool or serve hot with reduced fat crème fraiche, fat-free Greek yoghurt, or fat-free quark.