Directions:
- In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
- Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
- Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 470.35 Kcal (1969 kJ) | ||
| Calories from fat | 149.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.62g | 26% | |
|---|---|---|---|
| Sodium | 129.92mg | 5% | |
| Potassium | 492.77mg | 10% | |
| Total Carbs | 76.75g | 26% | |
| Sugars | 43.74g | 175% | |
| Dietary Fiber | 9.11g | 36% | |
| Protein | 9.94g | 20% | |
| Vitamin C | 19.6mg | 33% | |
| Iron | 2.3mg | 13% | |
| Calcium | 91.8mg | 9% | |
| Amount Per 100 g | |||
| Calories | 234.9 Kcal (983 kJ) | ||
| Calories from fat | 74.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.3g | 26% | |
|---|---|---|---|
| Sodium | 64.88mg | 5% | |
| Potassium | 246.09mg | 10% | |
| Total Carbs | 38.33g | 26% | |
| Sugars | 21.84g | 175% | |
| Dietary Fiber | 4.55g | 36% | |
| Protein | 4.96g | 20% | |
| Vitamin C | 9.8mg | 33% | |
| Iron | 1.1mg | 13% | |
| Calcium | 45.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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