Raspberry and Rhubarb Crumble
Healthy, because
Even smarter
Nutritional values
The tanning agents in rhubarb help the body to eliminate toxins. Due to the rhubarb, the crumble also contains malic and oxalic acid, which help against bacteria and support digestion.
The Crumble can of course also be prepared with other berries and other fruit! Blueberries, blackberries, apple and co. also taste great under the crispy oatmeal topping.
(Percentage of daily recommendation)
| Calorie | 494 cal. | (24 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 46 g | (184 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 35.9 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 588 mg | (15 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 11.1 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 51 g |
Ingredients
- Ingredients
- 500 grams Rhubarb
- 200 grams Raspberries
- 3 Tbsps sugar
- ½ lemon (juice)
- 125 grams cane sugar
- 100 grams whole-grain Oats
- 40 grams Pastry flour
- 80 grams melted butter
- 1 tsp cinnamon
Preparation steps
Rinse, peel and cut the rhubarb into 3 cm (approximately1 inch) long pieces. Place in a buttered baking dish with the raspberries in a greased baking dish, then sprinkle with sugar and lemon juice. Mix together the oatmeal with cane sugar, the flour and the cinnamon, then knead with the melted butter until crumbly.
Spread the crumbles over the rhubarb and bake at 180°C (approximately 350°F) until golden brown, about 25 minutes. Serve warm.
