Rhubarb and Blackberry Crumble
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 669 cal. | (32 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 56 g | (224 %) | ||
| Roughage | 6.6 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.2 μg | (5 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 527 mg | (13 %) | ||
| Calcium | 112 mg | (11 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 20.3 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 60 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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
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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