Rhubarb-Raspberry Crunch Recipe

Recipesfull introduces to you: Popular Recipes. (Rhubarb-Raspberry Crunch Recipe). Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 24

Yield: 1 - 9x13 inch crisp

Rhubarb-Raspberry Crunch Recipe

Ingredients

1 cup white sugar

1 tablespoon instant tapioca

1 tablespoon cornstarch

⅛ teaspoon salt

4 cups rhubarb

cut into 1/2 inch pieces

1 cup raspberries

½ cup brown sugar

½ cup all-purpose flour

½ cup quick cooking oats

½ cup butter

chilled

Dessert

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

Step 2

In a large bowl combine sugar tapioca cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.

Step 3

In a medium bowl mix together brown sugar flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.

Step 4

Bake in preheated oven for 45 minutes or until rhubarb is tender.

Nutritional Information

Rhubarb-Raspberry Crunch Recipe

Servings Per Recipe:24

Calories: 122.4

% Daily Value *

Protein: 0.7g 1%

Carbohydrates: 22.1g 7%

Dietary Fiber: 1g 4%

Sugars: 17.4g

Fat: 4g 6%

Saturated Fat: 2.5g 12%

Cholesterol: 10.2mg 3%

Vitamin A Iu: 139.7IU 3%

Niacin Equivalents: 0.4mg 3%

Vitamin C: 2mg 3%

Folate: 7.8mcg 2%

Calcium: 35.6mg 4%

Iron: 0.3mg 2%

Magnesium: 6.6mg 2%

Potassium: 41.5mg 1%

Sodium: 40.6mg 2%

Calories From Fat: 36.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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