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.

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45minstotal

ingredients serves

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Ingredients For Rhubarb-Raspberry Crumble Recipe

8 cup Sliced rhubarb, fresh or frozen
1.5 cup Raspberries fresh or frozen
0.6699999999999999 cup Granulated sugar
2 tablespoon Cornstarch
1 teaspoon Vanilla extract
0.5 cup All purpose flour
0.5 cup Rye flour
6 tablespoon Packed brown sugar
1 teaspoon Baking powder
0.5 teaspoon Salt
8 tablespoon Cold Unsalted Butter
1 inch Cut into

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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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