Rhubarb Raspberry Crumble Recipe

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

Read Reviews
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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
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 35 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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 sweetened shredded 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 rhubarb mixture and stir gently to coat. Transfer to an 11x7-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 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.
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 each: 264 calories, 9g fat (5g saturated fat), 42mg cholesterol, 71mg sodium, 42g carbohydrate (27g sugars, 5g fiber), 6g protein.

  • 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 sweetened shredded 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
  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 11x7-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

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cheeriogirl User ID: 2355136 189631
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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