Recipe Menu
Picture of Red Fruit Crumble with Rhubarb, Cherry, and Pomegranate
american lunch/dinner

Updated

Be the first to rate this recipe.

Nutrition Facts
Servings per recipe
Calories% Daily Values
  • Energy 1395 kcal 70 %
  • Fat 3 g 5 %
  • Saturated 1 g 3 %
  • Carbs 352 g 117 %
  • Fiber 26 g 104 %
  • Protein 14 g 29 %
  • Cholesterol 0 mg 0 %
  • Sodium 1065 mg 44 %
  • Calcium 430 mg 43 %
  • Magnesium 302 mg 72 %
  • Potassium 3814 mg 81 %
  • Iron 8 mg 46 %
  • Zinc 1 mg 13 %
  • Phosphorus 294 mg 42 %
  • Vitamin A 38 µg 4 %
  • Vitamin C 85 mg 95 %
  • Thiamin (B1) 0 mg 30 %
  • Riboflavin (B2) 0 mg 33 %
  • Niacin (B3) 3 mg 17 %
  • Vitamin B6 1 mg 82 %
  • Folate equivalent (total) 54 µg 13 %
  • Vitamin B12 0 µg 0 %
  • Vitamin D 0 µg 0 %
  • Vitamin E 1 mg 7 %
  • Vitamin K 50 µg 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Red Fruit Crumble with Rhubarb, Cherry, and Pomegranate

Ingredients

  • ⅔ cup brown sugar
  • ¼ teaspoon salt
  • 3 tablespoons cornstarch
  • 2½ pounds cherries, pitted, Bing preferred
  • 1½ stalks rhubarb, trimmed, peeled and cut into ¼-inch dice (see Kitchen Tips)
  • 3 tablespoons pomegranate molasses
  • 2 teaspoons vanilla bean paste

Login or Join to leave a comment

Login Join

Discussion (0)