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The crumbly topping on this slightly sweet, slightly tart dessert really takes the cake. With slivered almonds, coconut and brown sugar, what’s not to love? Heidi Farnworth — Riverton, Utah
This recipe is:
Contest Winning
Healthy
Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
Nutritional Facts 1 serving equals 264 calories, 9 g fat (5 g saturated fat), 42 mg cholesterol, 71 mg sodium, 42 g carbohydrate, 5 g fiber, 6 g protein.
Originally published as Rhubarb Raspberry Crumble in Healthy Cooking April/May 2010, p37
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Reviewed on Jul. 18, 2010 by cheeriogirl
It wasn't bad, but we didn't love it. The filling was a little strange with the yogurt, etc. Just didn't love the texture.
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