Rhubarb-Raspberry Crunch Recipe
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Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.
4.7
13 Rating -
Rate
Vegdiet
1hr total
15minsPrep
45minsCook
1hr total
15m.Prep
45m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Rhubarb-Raspberry Crunch Recipe
- 1 cup White sugar
- 1 tablespoon Instant tapioca
- 1 tablespoon Cornstarch
- 0.13 teaspoon Salt
- 4 inch Cups rhubarb, cut into 1/2 s
- 1 cup Raspberries
- 1/2 cup Brown sugar
- 1/2 cup All purpose flour
- 1/2 cup Quick cooking oats
Nutrition
value
value
1728
calories per serving
72 g Fat16 g Protein251 g Carbs17 g FiberOther
Current Totals
- Fat72g
- Protein16g
- Carbs251g
- Fiber17g
MacroNutrients
- Carbs251g
- Protein16g
- Fiber17g
Fats
- Fat72g
Vitamins & Minerals
- Calcium223mg
- Iron12mg
- Vitamin A136mcg
- Vitamin B11mg
- Vitamin B2< 1mg
- Vitamin B39mg
- Vitamin B6< 1mg
- Vitamin B9158mcg
- Vitamin B12< 1mcg
- Vitamin C45mg
- Vitamin E5mg
- Copper1mcg
- Magnesium108mg
- Manganese< 1mg
- Phosphorus357mg
- Selenium33mcg
- 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
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