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 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
- Bake in a 350° regular or convection oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 4390.32 Kcal (18381 kJ) | ||
| Calories from fat | 1681.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 186.79g | 287% | |
|---|---|---|---|
| Sodium | 1056.17mg | 44% | |
| Potassium | 4714.2mg | 100% | |
| Total Carbs | 636.31g | 212% | |
| Sugars | 357.83g | 1431% | |
| Dietary Fiber | 81.29g | 325% | |
| Protein | 105g | 210% | |
| Vitamin C | 156.7mg | 261% | |
| Iron | 20.5mg | 114% | |
| Calcium | 783.2mg | 78% | |
| Amount Per 100 g | |||
| Calories | 257.04 Kcal (1076 kJ) | ||
| Calories from fat | 98.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 287% | |
|---|---|---|---|
| Sodium | 61.84mg | 44% | |
| Potassium | 276mg | 100% | |
| Total Carbs | 37.25g | 212% | |
| Sugars | 20.95g | 1431% | |
| Dietary Fiber | 4.76g | 325% | |
| Protein | 6.15g | 210% | |
| Vitamin C | 9.2mg | 261% | |
| Iron | 1.2mg | 114% | |
| Calcium | 45.9mg | 78% | |
* 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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