RHUBARB-BERRY CRUMBLES
A crumble is the British name for a blend of berries or other fruit with a textured sugary topping, often with oats; the result is all but synonymous with a crisp. Our individual servings include rhubarb, strawberries, and raspberries nestled under an oatless blend of butter, brown sugar, flour, salt, and grated orange zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Stir together rhubarb, berries, sugar, tapioca, orange zest, orange juice, and salt in a bowl. Let stand 15 minutes, stirring occasionally.
- Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity and 5 1/2 inches in diameter). Transfer baking dishes to a rimmed baking sheet lined with parchment paper. Sprinkle with topping, dividing evenly.
- Bake until topping turns golden and juices are bubbling, 30 to 35 minutes. Let cool on sheet on a wire rack 30 minutes. Serve with yogurt, if desired.
STRAWBERRY-RHUBARB CRUMBLE
"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
- Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
- Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
BERRY DELICIOUS RHUBARB CRISP
What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. I sometimes grate about a tablespoonful of fresh orange or lemon zest and add it to the crumb mixture for extra flavor. -Sharon Hadinger, Dublin, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. , In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.
Nutrition Facts : Calories 329 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 83mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.
BLUEBERRY-RHUBARB CRUMBLE
A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.
Nutrition Facts : Calories 305 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.
BERRY AND RHUBARB CRUMBLE
Had this at a new "hot" restaurant recently - delicious. You can vary the fruit to suit what is available. We are also able to buy the frozen berries which can be defrosted.
Provided by Wendys Kitchen
Categories Dessert
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200 Degrees Celsius.
- In a small pot cook rhubarb with a little sugar and water, bring to boil. Once tender drain.
- Meanwhile chop biscuits in blender and add other crumble ingredients rubbing butter into dry to resemble breadcrumbs.
- Blend rhubarb, caster sugar and berries in a bowl.
- Spoon into individual oven proof dishes.
- Top with crumble and bake for 30 minutes.
Nutrition Facts : Calories 919.6, Fat 29.4, SaturatedFat 16.1, Cholesterol 64.5, Sodium 328.5, Carbohydrate 162, Fiber 29.6, Sugar 89.6, Protein 11.7
RHUBARB AND BERRY CRUMBLE
Steps:
- Preheat oven to 400 degrees. Butter a four-cup baking dish with one-half tablespoon of the butter.
- Remove any leaves from the rhubarb stalks. Dice the rhubarb. Place in a bowl and mix with the strawberries, raspberries, a teaspoon of ginger and three-fourths cup of sugar. Spread into the baking dish. Dot with one-half tablespoon of butter.
- With a fork or your fingertips mix the remaining sugar and ginger with the flour and oats. Cut the remaining butter in bits and mix them in until crumbly. Spread this mixture over the rhubarb.
- Place in the oven and bake 25 to 30 minutes, until top is browned and fruit begins to bubble. Allow to cool 20 minutes, then serve with ice cream.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 44 milligrams, Sugar 47 grams, TransFat 0 grams
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RHUBARB AND BERRY CRUMBLE RECIPE | GOOD FOOD
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Servings 4Total Time 45 minsCategory Dessert
- Bring a saucepan of water to the boil. Add the rhubarb and cook over high heat for 2 minutes, or until just tender. Drain well and place in a bowl.
- Add the blackberries, orange zest and 80 g (2 3/4 oz/ 1/3 cup) of the sugar and gently mix together. Taste and add a little more sugar if needed. Spoon the rhubarb mixture into the baking dish.
- In a bowl, mix together the flour, ground almonds, ginger and remaining sugar. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Sprinkle the crumble mixture over the fruit, pressing down lightly, don't press it down too firmly, or the topping will become flat and dense.
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