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Recipe: Rhubarb-Raspberry Crumble

October 22, 2019

Yield: 10 servings

Servings: 10

Serving Size: about 2/3 cup

Active Time: 30 minutes

Total Time: 1 1/2 hours

Total Time (mins): 90

Recipe Description:

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.

Recipe Ingredients:

    Filling

  • 8 cups sliced rhubarb (1/2 inch; about 2 pounds), fresh or frozen (thawed)
  • 1 1/2 cups raspberries, fresh or frozen (thawed)
  • 2/3 cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon vanilla extract

    Topping

  • 1/2 cup all-purpose flour
  • 1/2 cup rye flour (or use 1 cup all-purpose flour total)
  • 6 tablespoons packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons cold unsalted butter
  • (1 stick), cut into 1-inch pieces
  • 1/2 cup pecans, coarsely chopped

Recipe Steps:

  1. Preheat oven to 375°F. Coat a 9-by-13-inch glass or ceramic baking dish with cooking spray.
  2. To prepare filling: Combine rhubarb, raspberries, granulated sugar, cornstarch and vanilla in the prepared baking dish. Let stand while you make the topping.
  3. 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.
  4. Bake until the fruit is bubbling and the topping is golden brown, about 50 minutes. Let cool for 10 minutes before serving.

Recipe Nutrition:

Per serving: 281 calories; 14 g fat (6 g sat, 5 g mono); 24 mg cholesterol; 39 g carbohydrate; 21 g added sugars; 24 g total sugars; 3 g protein; 4 g fiber; 173 mg sodium; 372 mg potassium.

Nutrition Bonus: Vitamin C (21% daily value)

2 1/2 Carbohydrate Serving(s)

Exchanges: 1/2 starch, 1 1/2 other carbohydrate, 1/2 fruit, 2 1/2 fat

Recipe Disclaimer(s):

Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. EatingWell cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

Copyright:

© Meredith Corporation. All rights reserved. Used with permission.