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Rhubarb Raspberry Crumble Recipe
Rhubarb Raspberry Crumble Recipe photo by Taste of Home

Rhubarb Raspberry Crumble Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 8 servings

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 King Arthur Unbleached All-Purpose Flour
  • 1 egg
  • TOPPING:
  • 1/2 cup quick-cooking oats
  • 1/3 cup King Arthur Premium 100% 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

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.

Directions

  1. 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 rhubarb mixture and stir gently to coat. Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.
  2. For topping, place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined. Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture.
  3. Bake, uncovered, at 350° for 35-45 minutes or until bubbly. Serve warm. Yield: 8 servings.
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.
Originally published as Rhubarb Raspberry Crumble in Healthy Cooking April/May 2010, p37

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.

Reviews for Rhubarb Raspberry Crumble(1)

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Reviewed Jul. 18, 2010

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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