Rhubarb-Raspberry Crumble

Rhubarb-Raspberry Crumble Recipe

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About Rhubarb-raspberry Crumble Recipe:

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.

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  • 45 mins
  • 12 Ingredients
Ingredients
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Ingredients for Rhubarb-Raspberry Crumble Recipe

  • 0.80 cup Sliced rhubarb, fresh or frozen
  • 0.15 cup Raspberries fresh or frozen
  • 0.07 cup Granulated sugar
  • 1/5 tablespoon Cornstarch
  • 1/10 teaspoon Vanilla extract
  • 1/20 cup All purpose flour
  • 1/20 cup Rye flour
  • 0.60 tablespoon Packed brown sugar
  • 1/10 teaspoon Baking powder
  • 1/20 teaspoon Salt
  • 0.80 tablespoon Cold Unsalted Butter
  • 1/10 inch Cut into
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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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