Name: Rhubarb-Raspberry Crumble
Cook time: 30 min
Total time: 90 min
Ingredients: 8 cups sliced rhubarb (1/2 inch; about 2 pounds), fresh or frozen (thawed); 1.5 cups raspberries, fresh or frozen (thawed); 0.66666668653488 cup granulated sugar; 2 tablespoons cornstarch; 1 teaspoon vanilla extract; 0.5 cup all-purpose flour; 0.5 cup rye flour (or use 1 cup all-purpose flour total); 6 tablespoons packed brown sugar; 1 teaspoon baking powder; 0.5 teaspoon salt; 8 tablespoons cold unsalted butter; (1 stick), cut into 1-inch pieces; 0.5 cup pecans, coarsely chopped

Rhubarb-Raspberry Crumble

5.0

(2)

2 Reviews

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.

By April McGreger

Updated on June 19, 2020

Cook Time:

30 mins

Additional Time:

1 hrs

Total Time:

1 hrs 30 mins

Servings:

Yield:

10 servings

Nutrition Profile:

High Fiber Low Sodium

Jump to Nutrition Facts

Ingredients

Filling

8 cups sliced rhubarb (1/2 inch; about 2 pounds), fresh or frozen (thawed)
1 ½ cups raspberries, fresh or frozen (thawed)
⅔ cup granulated sugar
2 tablespoons cornstarch
1 teaspoon vanilla extract

Topping

½ cup all-purpose flour
½ cup rye flour (or use 1 cup all-purpose flour total)
6 tablespoons packed brown sugar
1 teaspoon baking powder
½ teaspoon salt
8 tablespoons cold unsalted butter
(1 stick), cut into 1-inch pieces
½ cup pecans, coarsely chopped

Directions

Preheat oven to 375 degrees F. Coat a 9-by-13-inch glass or ceramic baking dish with cooking spray.
To prepare filling: Combine rhubarb, raspberries, granulated sugar, cornstarch and vanilla in the prepared baking dish. Let stand while you make the topping.
To prepare topping: Combine all-purpose flour, rye flour (if using), brown sugar, baking powder and salt in a mixing bowl. Pinch butter into the flour mixture with your fingertips until it is pea-sized. Squeeze a handful of dough firmly in your palm, then crumble it coarsely over the rhubarb mixture. Continue with the rest of the mixture until the fruit is evenly covered. Sprinkle with pecans.
Bake until the fruit is bubbling and the topping is golden brown, about 50 minutes. Let cool for 10 minutes before serving.

Nutrition Facts (per serving)

281	Calories
14g	Fat
39g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 281
% Daily Value *
Total Carbohydrate 39g	14%
Dietary Fiber 4g	15%
Total Sugars 24g
Added Sugars 21g	42%
Protein 3g	6%
Total Fat 14g	17%
Saturated Fat 6g	32%
Cholesterol 24mg	8%
Vitamin A 393IU	8%
Vitamin C 13mg	14%
Folate 32mcg	8%
Sodium 173mg	8%
Calcium 131mg	10%
Iron 1mg	6%
Magnesium 28mg	7%
Potassium 372mg	8%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.