Rhubarb-Raspberry Crumble Recipe

Recipe By EatingWell

Rhubarb is a tangy counterpart for sweet raspberries in this fruit crumble recipe. For a nutty flavor and a boost of nutrition, this healthy dessert uses whole-grain rye flour and toasted pecans. Serve the crumble with your favorite vanilla frozen yogurt or a dollop of whipped cream.

4.8
23 Rating - Rate
Vegdiet
45minstotal

ingredients serves

10
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Ingredients For Rhubarb-Raspberry Crumble Recipe

Nutrition
value
175
calories per serving
5 g Fat2 g Protein28 g Carbs5 g FiberOther

Current Totals

  • 5 g Fat
  • 2 g Protein
  • 28 g Carbs
  • 5 g Fiber

MacroNutrients

  • Carbs
    28 g
  • Protein
    2 g
  • Fiber
    5 g

Fats

  • Fat
    5 g

Vitamins & Minerals

  • Calcium
    126 mg
  • Iron
    1 mg
  • Vitamin A
    8 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    1 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    25 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    17 mg
  • Vitamin E
    0 mg
  • Copper
    0 mcg
  • Magnesium
    28 mg
  • Manganese
    0 mg
  • Phosphorus
    53 mg
  • Selenium
    6 mcg
  • Zinc
    0 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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