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Rhubarb-Raspberry Crunch


Rhubarb-Raspberry Crunch Recipe

Ingredients:
  • 1 cup white sugar
  • 1 tablespoon instant tapioca
  • 1 tablespoon cornstarch
  • 1/8 teaspoon salt
  • 4 cups rhubarb, cut into 1/2 inch pieces
  • 1 cup raspberries
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup quick cooking oats
  • 1/2 cup butter, chilled
Directions:
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Nutritional information
Nutrition Facts
Serving Size 1/24 of a recipe
Amount Per Serving
Calories 122
Total Fat 4g
Saturated Fat 2.5g
Cholesterol 10mg
Sodium 41mg
Total Carbohydrate 22.1g
Dietary Fiber 1g
Sugars 17.4g
Protein 0.7g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

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