Rhubarb-Raspberry Crumble Recipe

Name: Rhubarb-raspberry Crumble Recipe
Total time: 45 min
Yield: 10
Cuisine: Indian

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

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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
value

175

calories per serving

5 g Fat2 g Protein28 g Carbs5 g FiberOther

Current Totals

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

MacroNutrients

Carbs
28g
Protein
2g
Fiber
5g

Fats

Fat
5g

Vitamins & Minerals

Calcium
126mg
Iron
< 1mg
Vitamin A
8mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
25mcg
Vitamin B12
< 1mcg
Vitamin C
17mg
Vitamin E
< 1mg
Copper
< 1mcg
Magnesium
28mg
Manganese
< 1mg
Phosphorus
53mg
Selenium
6mcg
Zinc
< 1mg

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

Recipe By EatingWell