Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Biscuit | 1 medium (45g) | 166 |
| Oat | 1/2 cup dry (40g) | 154 |
| Butter | 1 tbsp (14g) | 102 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Nuts | not in our table | 0 |
| Rhubarb | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 100g (4oz) butter, melted
- 100g (4oz) rolled oats
- 100g (4oz) digestive or ginger biscuits, coarsely crushed
- 50g (2oz) mixed chopped nuts
- 175g (6oz) demerara sugar, divided in half
- Pinch of cinnamon
- 450g (1lb) rhubarb, cut into 2.5cm (1in) lengths
- 225g (8oz) frozen raspberries
Directions
Mix together butter, oats, crushed biscuits, nuts, half sugar and cinnamon.
In another bowl mix remaining sugar and fruits together.
Place half fruit in bottom of a 1.1 litre (2 pint) greased ovenproof dish. Sprinkle with half biscuit mixture.
Repeat layers.
Bake: Conventional Oven preheated, 190C 30-40 mins (Gas Oven Mark 4, 30-40 mins)
Serve hot or cold with ice cream or cream.
Category:Rhubarb Cobblers Recipes
Category:Rhubarb Recipes