Rhubarb and Blackberry Crumble

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Rhubarb and Blackberry Crumble
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Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 55 min.
Ready in
Calories:
669
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie669 cal.(32 %)
Protein5 g(5 %)
Fat32 g(28 %)
Carbohydrates88 g(59 %)
Sugar added56 g(224 %)
Roughage6.6 g(22 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.5 μg(3 %)
Vitamin E1.4 mg(12 %)
Vitamin K16.4 μg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.9 mg(16 %)
Vitamin B₆0.1 mg(7 %)
Folate25 μg(8 %)
Pantothenic acid0.3 mg(5 %)
Biotin2.2 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C21 mg(22 %)
Potassium527 mg(13 %)
Calcium112 mg(11 %)
Magnesium35 mg(12 %)
Iron1.3 mg(9 %)
Iodine7 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids20.3 g
Uric acid39 mg
Cholesterol83 mg
Complete sugar60 g

Ingredients

for
4
Ingredients
500 grams Rhubarb
200 grams Blackberry
225 grams sugar
2 generous pinches cinnamon (ground)
1 pinch cloves (ground)
1 pinch ginger (ground)
150 grams Pastry flour
150 grams butter
How healthy are the main ingredients?
RhubarbsugarBlackberrygingercinnamoncloves

Preparation steps

1.

Rinse and pull off the outer skin of the rhubarb. Chop the pulp into small pieces. Rinse the blackberries and pat dry with kitchen paper.

Combine the rhubarb and blackberries with 50g (approximately 1 3/4 ounce) of sugar and spoon into 4 serving ramekins.

2.

Preheat the oven to 180°C (approximately 360ºF). Combine the remaining sugar, spices and flour. Divide the butter into small pieces and add to the flour mix. Using your fingertips, rub everything together to create a crumble.

Fill the ramekins with the crumble and bake until golden brown (30-35 minutes).

Serve hot or cold.

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