Rhubarb Raspberry Crumble: Banister Nutrition

Rhubarb Raspberry Crumble

3 cups chopped fresh or frozen rhubarb (for frozen rhubarb, measure while still frozen, then thaw completely. Drain in colander, but do not press liquid out)
2 cups fresh raspberries
2 tsp lemon juice
½ cup sugar
½ cup reduced-fat plain yogurt
1/3 cup reduced-fat sour cream
¼ cup all-purpose flour
1 egg

Topping:

½ cup quick cooking oats
1/3 cup whole wheat flour
¼ cup flaked coconut
¼ cup packed brown sugar
½ tsp ground cinnamon
3 Tbsp cold butter
3 Tbsp thawed apple juice concentrate
¼ cup slivered almonds

Directions:
1. In a large bowl, combine the rhubarb, raspberries, and lemon juice. In a small bowl, combine sugar, yogurt, sour cream, flour, and egg. Pour over fruit mixture and stir gently to coat. Transfer to an 11x7 baking dish coated with cooking spray.
2. 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.
3. Bake uncovered, at 350° F for 35-45 minutes or until bubbly. Serve warm.

Nutrition Information: 1 serving
264 calories	9 gm fat
42 gm carb	5 gm fiber