Rhubarb Raspberry Crumble

Name: Rhubarb Raspberry Crumble
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 3 Tbsps thawed apple juice concentrate; 59 milliliters packed brown sugar; 3 Tbsps cold butter; 59 milliliters flaked coconut; 1 egg; 59 milliliters all-purpose flour; 1 teaspoons ground cinnamon; 2 teaspoons lemon juice; 118 milliliters reduced-fat plain yogurt; 79 milliliters reduced-fat sour cream; 118 milliliters quick-cooking oats; 473 milliliters fresh raspberries; 710 milliliters chopped fresh or frozen rhubarb, thawed; 59 milliliters slivered almonds; 118 milliliters sugar; 79 milliliters whole wheat flour

If you want to add more lacto ovo vegetarian recipes to your recipe box, Rhubarb Raspberry Crumble might be a recipe you should try. For $1.11 per serving, you get a dessert that serves 8. One serving contains 258 calories, 5g of protein, and 10g of fat. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of quick-cooking oats, brown sugar, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 55 minutes. Stay Crumble and Kind: Raspberry-Rhubarb Crumble Bars, Rhubarb Crumble, and Rhubarb Crumble are very similar to this recipe.

Instructions

In a large bowl, combine the rhubarb, raspberries and lemon juice. In a small bowl, combine the sugar, yogurt, sour cream, flour and egg.

Ingredients you will need

Lemon Juice

Raspberries

Sour Cream

Rhubarb

Yogurt

All Purpose Flour

Sugar

Egg

Equipment you will use

Bowl

Pour over fruit mixture and stir gently to coat.

Ingredients you will need

Fruit

Transfer to an 11-in. x 7-in. baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

For topping, place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined.

Ingredients you will need

Brown Sugar

Cinnamon

Coconut

All Purpose Flour

Oats

Equipment you will use

Food Processor

Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture.

Ingredients you will need

Apple Juice Concentrate

Almonds

Butter

Fruit

Bake, uncovered, at 350° for 35-45 minutes or until bubbly.

Equipment you will use

Oven

Serve warm.

Equipment

Ingredients

Servings:

3Tbsps

thawed apple juice concentrate 59milliliters

packed brown sugar 3Tbsps

cold butter 59milliliters

flaked coconut 1

egg 59milliliters

all-purpose flour 1teaspoons

ground cinnamon 2teaspoons

lemon juice 118milliliters

reduced-fat plain yogurt 79milliliters

reduced-fat sour cream 118milliliters

quick-cooking oats 473milliliters

fresh raspberries 710milliliters

chopped fresh or frozen rhubarb, thawed 59milliliters

slivered almonds 118milliliters

sugar 79milliliters

whole wheat flour

Recommended wine: Cream Sherry, Port, Moscato Dasti

Cream Sherry, Port, and Moscato d'Asti are my top picks for Crumble. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.