Best Rhubarb Raspberry Crumble Recipes

RHUBARB RASPBERRY CRUMBLE

Rhubarb Raspberry Crumble image

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

Provided by Taste of Home

Categories Desserts

Time 55m

Yield 8 servings.

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 264 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 71mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 5g fiber), Protein 6g protein.

RHUBARB AND RASPBERRY CHOCOLATE MACADAMIA NUT CRUMBLE

Rhubarb and Raspberry Chocolate Macadamia Nut Crumble image

I made this using rhubarb and raspberries from the garden. You could use different fruit, and substitute toasted hazelnuts for macadamia nuts or leave out the nuts and chocolate for something more traditional. Serve with ice cream, cream, or custard. I used single cream spiked with vanilla and a tablespoon of sugar.

Provided by juleslfoster

Categories Raspberry Desserts

Time 1h15m

Yield 6

Number Of Ingredients 12

Ingredients

3 cups 1-inch pieces rhubarb
1 ½ cups fresh raspberries, or more to taste
1 cup white sugar
2 tablespoons orange juice
1 tablespoon cornstarch
1 teaspoon ground cinnamon, or more to taste
¼ cup macadamia nuts, or as desired
½ cup all-purpose flour
½ cup oats
½ cup butter, chilled
½ cup brown sugar
1 ¾ ounces dark chocolate, chilled

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Combine rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish; cover with aluminum foil.
Bake in the preheated oven for 10 minutes.
Heat a skillet over medium-high heat; cook and stir macadamia nuts until toasted and fragrant, about 5 minutes. Combine macadamia nuts, flour, oats, butter, brown sugar, and dark chocolate in a food processor; pulse until crumbly.
Remove aluminum foil from casserole dish and stir rhubarb mixture; top with oat mixture.
Bake in the preheated oven until rhubarb is soft and top is lightly browned, about 45 minutes.

Nutrition Facts : Calories 518 calories, Carbohydrate 77.9 g, Cholesterol 41.1 mg, Fat 23.1 g, Fiber 5.4 g, Protein 3.9 g, SaturatedFat 10.9 g, Sodium 118.1 mg, Sugar 58 g