Rhubarb Oat And Pecan Crumble Food

GLENN'S RHUBARB CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.
• Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.
• Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.

RHUBARB, OAT, AND PECAN CRUMBLE

Steps:

• Preheat the oven to 375°.
• Butter a 3-quart baking dish.
• To make the crumble--mix the flour, oats, brown sugar, pecans, and salt together in a bowl.
• Stir in the butter, then press the mixture together with your hands to form a few small clumps.
• Put the topping in the freezer while you assemble the filling.
• To make the rhubarb filling, rub the sugar and cornstarch together in a bowl, then add the rhubarb and vanilla and toss until evenly coated.
• Transfer the rhubarb mixture into the prepared pan and scatter the crumble topping over the top.
• Bake for about 45 minutes, or until the topping is golden and the filling bubbles up through the topping.
• Cool for 20 minutes before serving.
• Storage--the crisp is best served the day it is made, but any leftovers can be wrapped in plastic wrap and eaten for breakfast the next morning or kept at room temperature for 2-3 days.

RHUBARB CRUMBLE

Steps:

• Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

OATMEAL RHUBARB CRUMBLE

Steps:

• Cook the fruit with the honey, water and lemon juice until it is soft but not mushy. Place in a deep pie dish.
• Sift the flour, then mix together the ingredients for the crumble in the order given above. Warm the butter or margarine until it is soft (but not oily) before adding in. Once the crumble has been well mixed, sprinkle evenly over the fruit.
• Bake in a pre-heated oven at 400F/200C/gas mark 6 for 20 minutes in the hottest part of the oven or until the crumble is brown and crunchy.