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Rhubarb Raspberry Crumble

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

8 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

3 cups chopped fresh or frozen rhubarb, thawed
2 cups fresh raspberries
2 teaspoons lemon juice
1/2 cup sugar
1/2 cup reduced-fat plain yogurt
1/3 cup reduced-fat sour cream
1/4 cup all-purpose flour
1 egg
TOPPING:
1/2 cup quick-cooking oats
1/3 cup whole wheat flour
1/4 cup flaked coconut
1/4 cup packed brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons cold butter
3 tablespoons thawed apple juice concentrate
1/4 cup slivered almonds

Directions

In a large bowl, combine the rhubarb, raspberries and lemon juice. In
a small bowl, combine the sugar, yogurt, sour cream, flour and egg.
Pour over fruit mixture and stir gently to coat. Transfer to an
11-in. x 7-in. baking dish coated with cooking spray.
For topping, place the oats, flour, coconut, brown sugar and cinnamon
in a food processor; cover and process until combined. Add butter

2 of 2

Rhubarb Raspberry Crumble (continued)

Directions (continued)

and apple juice concentrate; process until crumbly. Stir in almonds;
sprinkle over fruit mixture.
Bake, uncovered, at 350° for 35-45 minutes or until bubbly. Serve
warm. Yield: 8 servings.

Nutrition 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.