RHUBARB STRAWBERRY CRUNCH
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Provided by Michelle Davis
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g
STRAWBERRY RHUBARB CRUMBLE
Steps:
- Preheat the oven to 375 degrees F.
- For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
- For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
- For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
- To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
STRAWBERRY RHUBARB CRUMBLE
I LOVE baking, but my problem is I make a big recipe & then I get sick of it before it is all eaten. So I bought a small-batch baking book! The recipes are great & they make just enough for one or two to enjoy. That way you can try lots more recipes! this is one of these great small batch recipes. Enjoy!
Provided by Kennybabe
Categories Dessert
Time 45m
Yield 2 crisps, 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set aside.
- Make the filling: Place fruit, sugar, flour, cloves and salt into a med. mixing bowl and toss to mix well. Spoon mixture into prepared dishes, dividing evenly.
- Make the topping:Place flour sugar and salt in small bowl and blend well. Add butter pieces and toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until you have coarse crumbs. There is no lose flour and the mixture looks pale yellow. Spoon evenly over filling.
- Bake until topping is pale gold and fruit filling is bubbling, 30 minutes. Remove dishes from oven and let cool on a rack for 10- 15 minute Serve warm or at room temperature with ice cream or topping of your choice.
Nutrition Facts : Calories 279, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 159.2, Carbohydrate 42.6, Fiber 2.4, Sugar 29.1, Protein 2.3
RHUBARB CRUMBLE
To tell you the truth, I'm not sure how well my strawberry rhubarb crumble keeps-we usually eat it all in a day! You can skip the apples and strawberries in the recipe, which I do sometimes. But they do make this quick, easy dessert extra good. -Linda Enslen, Schuler, Alberta
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. , In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. , Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.
Nutrition Facts : Calories 227 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 191mg sodium, Carbohydrate 41g carbohydrate (29g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY & RHUBARB CRUMBLE
Have a garden glut of fruit? Turn your bounty into a pretty pink pud with crunchy almond topping and serve warm with vanilla ice cream
Provided by Sara Buenfeld
Categories Dessert
Time 50m
Number Of Ingredients 10
Steps:
- Heat oven to 190C/170C fan/gas 5. To make the crumble, mix the flour, ground almonds and sugar in a bowl, then rub in the butter as though you are making pastry. Tip the mixture onto a large baking tray and spread out evenly. Create little clumps in the mixture by pinching it together with your fingers, then bake for 10 mins.
- Meanwhile, make the fruit layer. Mix the sugar and cornflour together in a large bowl, then toss in the berries and rhubarb until well coated. Tip the mixture into a pan and cook over a gentle heat, stirring until the fruit softens a little and any released juices thicken.
- Tip the fruit mixture into an ovenproof dish, scraping in all the thickened juices. Add the flaked almonds to the crumble mixture, then scatter over the top. Bake for 20 mins until the fruit is tender and the crumble golden. Leave to cool slightly, then serve warm with vanilla ice cream, if you like.
Nutrition Facts : Calories 667 calories, Fat 32 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 85 grams carbohydrates, Sugar 55 grams sugar, Fiber 5 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
STRAWBERRY RHUBARB CRUMBLE
With a streusel topping and luscious fruit, this Strawberry Rhubarb Crumble recipe is such an easy dessert. Perfect for a simple on-the-fly treat.
Provided by Amy
Categories Dessert
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.
- In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepared baking dish.
- For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture.
- Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.
- Let cool for 10-15 minutes. Serve with ice cream or whipped cream!
Nutrition Facts : ServingSize 6 servings, Calories 323 kcal, Carbohydrate 54 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 104 mg, Fiber 2 g, Sugar 37 g
RHUBARB & STRAWBERRY CRUMBLE WITH CUSTARD
The perfect family pudding
Provided by Good Food team
Categories Dessert, Dinner, Lunch
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/fan 180C/gas 6. Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)
- While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest.
- Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.
Nutrition Facts : Calories 433 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.22 milligram of sodium
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.
STRAWBERRY RHUBARB CRUMBLE
Delicious, mouth-watering strawberry crumble with a homemade almond topping.You might also like these Spectacular Strawberry Rhubarb Desserts.
Provided by Food Network Canada
Categories bake,berries,dessert,nuts,vegetables
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 375ºF.
- In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
- Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
- Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
- To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.
RHUBARB & STRAWBERRY CRUMBLE
Make and share this Rhubarb & Strawberry Crumble recipe from Food.com.
Provided by bert2421
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Mix sugar, flour and sour cream together.
- Combine with strawberries and rhubarb and spoon into buttered gratin dish.
- Make crumble by mixing oats, flour, and brown sugar together.
- Rub in butter until mixture resembles coarse meal.
- Scatter over rhubarb and strawberry mixture.
- Bake 40 minutes.
Nutrition Facts : Calories 845, Fat 39.9, SaturatedFat 24.1, Cholesterol 101.3, Sodium 314.6, Carbohydrate 119.9, Fiber 5.6, Sugar 84, Protein 7.2
STRAWBERRY AND RHUBARB CRUMBLE
Provided by Tamasin Day-Lewis
Categories Dessert Bake Easter Kid-Friendly High Fiber Strawberry Spring Family Reunion Rhubarb Party Potluck Butter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.
- Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
- Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.
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RHUBARB AND STRAWBERRY CRUMBLE RECIPE / RIVERFORD
From riverford.co.uk
- Mix the rhubarb and the strawberries together with 2 tablespoons of the sugar and transfer them to a snug fitting baking dish.
- Put the flour, butter and remaining sugar in a bowl. Bring it together and work it with your fingertips until it resembles coarse breadcrumbs. Alternatively, pulse it together in a food processor to get the same result. Stir in the oats and a pinch of salt. Crumble it evenly over the top of the fruit. Wet your hands and flick water across the top of the crumble – this stops it browning too fast before the fruit has cooked.
GOOSEBERRY, STRAWBERRY AND RHUBARB CRUMBLE - MY GORGEOUS ...
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From foodnouveau.com
- To prepare the pie crust: Prepare the shortcrust pastry as instructed. Roll the pastry out into a large circle, then fit into a lightly greased 9-inch (23-cm) tart pan with a removable bottom, pressing it down gently so it eases into the bottom and sides of the plate. Trim the excess dough. (You can also use a regular pie plate and crimp the edges, as desired.) Refrigerate for 30 minutes.
- Preheat the oven to 350°F (175°C). Prick the bottom of the pastry all over with a fork, then cover with a piece of parchment paper and add pie weights (or dry peas). Bake the crust for 15 minutes, then remove the pie weights and parchment paper and cook for 5 minutes more. Remove from the oven and reserve.
- Increase the oven temperature to 400°F (200°C). Line a baking sheet with parchment paper. (You will set the pie dish on this baking sheet to catch overflowing juices and prevent a mess.)
CLASSIC STRAWBERRY RHUBARB CRUMBLE - EARTH, FOOD, AND FIRE
From earthfoodandfire.com
- Measure out the crumble ingredients, and mix them together in a large bowl. Use your fingers to break up the cubes of butter into smaller, and smaller pieces until you have a crumbly mixture with pea-sized chunks.
- Clean and hull your strawberries if they are fresh, or if using frozen (as I did hersimply spread them in your casserole dish. Add the diced rhubarb and 1/2 cup of sugar and mix with your hands until evenly combined.
- Spread the crumble topping over top of the strawberry rhubarb mixture, making sure it is evenly covering the fruit.
RHUBARB & STRAWBERRY CRUMBLE WITH ... - DIVALICIOUS RECIPES
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- Place the rhubarb and strawberries in a bowl. Add 1/2 of the sugar substitute and toss to coat well.
HEALTHY STRAWBERRY RHUBARB CRUMBLE | HAUTE & HEALTHY LIVING
From hauteandhealthyliving.com
- Combine the almond flour, coconut flour, coconut oil, maple syrup, vanilla extract and salt in a medium-sized bowl.
- Next, mix the sliced strawberries, rhubarb, maple syrup and corn starch together in a medium bowl until well coated. You can also sub in equal amounts of tapioca or arrow root starch for the cornstarch if you prefer.
RHUBARB-STRAWBERRY CRUMBLE RECIPE | MYRECIPES
From myrecipes.com
- Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through brown sugar) in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.
- Combine rhubarb, 2/3 cup granulated sugar, and cornstarch in a large bowl, tossing to coat. Spoon rhubarb mixture into an 11 x 7-inch baking dish coated with cooking spray. Drop strawberry spread by spoonfuls over rhubarb mixture; sprinkle with oats mixture. Bake at 375° for 40 minutes or until browned and bubbly.
STRAWBERRY RHUBARB CRUMBLE RECIPE - MEL'S KITCHEN CAFE
From melskitchencafe.com
- For the topping, in a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, brown sugar, and lemon zest. Add the melted butter and stir until the mixture forms pea-size and slightly larger clumps. Refrigerate while making the filling.
- For the filling, in a 9X13-inch dish combine the rhubarb, strawberries, lemon juice, sugar, cornstarch, and salt until well mixed. Let the mixture sit for 10-15 minutes (this will help the cornstarch dissolve in the liquid from the fruit which will help it thicken better while baking).
RHUBARB, APPLE AND STRAWBERRY CRUMBLE RECIPE | GOOD FOOD
From goodfood.com.au
- Peel the apples and cut into 1.5–2cm pieces. Toss the apples and lemon juice together in a large bowl. Cut the rhubarb into 2.5cm lengths. Add to the apple with the strawberries, vanilla seeds and sugar and toss to combine. Transfer to six 250ml (1 cup) heatproof ramekins or dishes.
- To make the crumble topping, put the oats, flour, sugar and cinnamon in a medium bowl and mix to combine. Use your fingertips to rub in the butter until well combined. Sprinkle the crumble topping evenly over the fruit in the ramekins or dishes.
THE BEST TASTING RHUBARB STRAWBERRY CRUMBLE RECIPE | FOODAL
From foodal.com
- In a medium saucepan, combine chopped rhubarb, ½ cup packed brown sugar, a pinch of salt, and the orange zest and juice. Place over medium heat and bring to a boil. Cover and simmer for five minutes. Remove from heat and stir in the strawberries.
- In a large bowl, combine the flour, butter, and remaining brown sugar. Using a pastry cutter or two knives, cut the butter into the mixture until it resembles coarse crumbs. Stir in the oats and toss with your fingers to distribute evenly.
LOW FODMAP STRAWBERRY RHUBARB CRUMBLE - FUN WITHOUT FODMAPS
From funwithoutfodmaps.com
- Preheat oven to 350°F. Grease a 9 x 9-inch square baking dish with butter or nonstick cooking spray.
- Heat the strawberries, rhubarb, sugar, and cornstarch in a large saucepan over medium heat. Stir occasionally until the sugar and cornstarch dissolve and the fruit softens into a thick, syrupy liquid. Remove from heat.
- Stir in vanilla extract and chia seeds. Pour strawberry-rhubarb mixture into the prepared baking dish.
STRAWBERRY-RHUBARB CRUMBLE FOR TWO STRAWBERRY-RHUBARB ...
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- Add the strawberries, rhubarb, sugar, water, and lemon juice to a saucepan over medium-high heat. Cook until the rhubarb softens. Remove from the heat.
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- Preheat the oven to 375°. In a bowl, toss the rhubarb with 3/4 cup of the sugar and let stand for 15 minutes, stirring occasionally. In another bowl, toss the strawberries with the remaining 1/2 cup sugar and let stand for 10 minutes, stirring occasionally. Using a slotted spoon, transfer the rhubarb to the strawberries; discard any rhubarb juice. Add the cornstarch, lemon juice and vanilla to the fruit and stir well. Transfer the mixture to a 9-by-13-inch glass baking dish.
- Combine all of the ingredients in a medium bowl. Using a pastry blender or your fingers, mix the ingredients together until large crumbs form.
- Sprinkle the topping evenly over the filling and bake for 30 minutes. Reduce the oven temperature to 325° and continue baking for about 30 minutes longer, until the fruit filling is bubbling and the topping is nicely browned. Let the crisp rest for 10 to 20 minutes before serving.
RHUBARB & STRAWBERRY CRUMBLE RECIPE - EATINGWELL
From eatingwell.com
- To make filling: Preheat oven to 375 degrees F. Toss together rhubarb, strawberries, granulated sugar and 2 tablespoons flour in a large bowl. Transfer the mixture to a shallow 1 1/2-quart baking dish or deep-dish 9-inch pie plate, pressing down on the fruit to form an even layer.
- To make crumble topping: Combine oats, 1/2 cup flour, brown sugar, butter and oil in a bowl; work the ingredients together with a fork or your fingers until the mixture is crumbly. Stir in the cranberry (or apple) juice until the mixture is evenly moistened.
- Distribute the topping mixture evenly over the fruit. Bake until the fruit is bubbling and the topping is golden, 35 to 40 minutes.
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