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
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
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 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.
STRAWBERRY RHUBARB CRUMBLE
Make and share this Strawberry Rhubarb Crumble recipe from Food.com.
Provided by MizzNezz
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Topping: Mix all ingredients in a bowl.
- Stir just until mixture becomes crumbly.
- Filling: Cut strawberries in 1/4's; place in lg bowl.
- Stir in remaining ingredients and let stand 15 minutes.
- Lightly butter shallow 3qt baking dish.
- Pour filling into dish.
- Sprinkle with topping.
- Bake at 350* until bubbling (60-70 min).
- Cool on wire rack.
Nutrition Facts : Calories 448.5, Fat 15.3, SaturatedFat 7.6, Cholesterol 30.5, Sodium 114.5, Carbohydrate 77.8, Fiber 5.8, Sugar 56.9, Protein 4.5
STRAWBERRY RHUBARB CRUMB CAKE RECIPE
Steps:
- Heat oven to 350 F.
Nutrition Facts : Calories 189 kcal, Carbohydrate 28 g, Cholesterol 35 mg, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 113 mg, Sugar 17 g, Fat 8 g, ServingSize 24 servings, UnsaturatedFat 0 g
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
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.
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4.9/5 (14)Total Time 35 minsCategory Polish DessertsCalories 303 per serving
- Put the flour, oats and sugar in a bowl, rub in the butter with your fingers into a crumble texture.
- Sprinkle the crumble over a baking tray lined with an aluminium foil. Bake for around 10 mins, stirring up halfway.
- Chop the rhubarb into thumb-length chunks. Place into a saucepan with sugar and wine (wine is totally optional).
STRAWBERRY RHUBARB CRUMB BARS - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.4/5 (17)Total Time 3 hrsCategory Desserts
- Preheat oven to 350°F (177°C). Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside.
- Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl. Add the cubed butter and using a pastry cutter, two forks, or a food processor, cut in the butter until all the flour is coated and resembles pea-sized crumbles. (See photo above for a visual.) This takes at least 5 minutes of cutting in with a pastry cutter.
- Whisk the egg, milk, and vanilla together in a small bowl. Pour over the flour/butter mixture and gently mix together until the mixture resembles moist crumbly sand. Use your hands if needed– the mixture comes together easier with your hands than with a spoon. See photo above for a visual.
- You will have about 6 cups of the crust/crumble mixture. Set 2 cups aside. Pour the remaining into the prepared pan and flatten down with your hands or a flat spatula to form an even crust. It will be a little crumbly– that’s ok. Set aside. (Oats will be used in the topping in the next step.)
STRAWBERRY RHUBARB CRUMBLE PIE - FOOD NOUVEAU
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Reviews 3Category DessertServings 8Total Time 4 hrs 10 mins
- 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.)
- To prepare the filling: Whisk the sugar and cornstarch together in a large bowl. Remove 2 tbsp (30 ml) of the sugar mixture and set aside. Add the orange zest and salt to the large bowl, whisk, then add the rhubarb and strawberries and mix to coat the fruits with sugar. Let sit while you prepare the crumble topping.
RHUBARB, APPLE AND STRAWBERRY CRUMBLE RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 45 minsCategory Dessert
- 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.
- Bake for 30–35 minutes, until golden and bubbling. Cover with foil if the topping is browning too quickly. Serve with vanilla ice cream.
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5/5 (1)Category DessertCuisine AmericanCalories 325 per serving
- Preheat the oven to 350°F if using a glass pan, or 375°F for a metal pan. Lightly grease or spray a 13×9 inch pan and set aside.
- In a large mixing bowl whisk together the sugar and cornstarch. Add the orange juice, zest, almond extract, rhubarb and strawberries and toss to combine. Pour the fruit over the crust and spread evenly. Crumble the remaining topping over the fruit. If you want larger crumble pieces press the dough with your hands to form larger clumps.
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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.
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Reviews 16Estimated Reading Time 7 minsServings 8Total Time 50 mins
- 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.
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- In a mixing bowl, place the flour, sugar, cinnamon, salt and whisk until well combined. Add the cubed cold butter to the dry ingredients, using your fingers or pastry blender, mix until it forms large crumbs.
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- Preheat the oven to 350°. In a large bowl, toss the strawberries and rhubarb with the sugar, cornstarch, vanilla and salt. Let stand at room temperature for 30 minutes, tossing occasionally.
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5/5 (1)Total Time 1 hr 15 minsCategory DessertCalories 254 per serving
- 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.
- Bake the strawberry rhubarb crumble on the middle rack of a pre-heated oven at 375F for 40 - 60 minutes or until golden brown and bubbly. If using frozen fruit, you'll likely be more around the 60 minute mark before the crumble topping is done.
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- In a medium saucepan, stir together the rhubarb, strawberries, lemon juice, white sugar and cornstarch. Heat over medium heat on the stove-top, stirring regularly. When the fruit softens sufficiently, use a potato masher to break it up into smaller pieces. Continue cooking until mixture comes to a boil and thickens, then remove from heat. Stir in vanilla. Allow mixture to cool to lukewarm before proceeding (or can be made ahead and refrigerated. Bring back to room temperature before proceeding).
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Cuisine Modern New ZealandCategory DessertServings 4Total Time 50 mins
- Preheat oven to 175°C. Cut rhubarb into 3cm pieces and place in an ovenproof dish. Scatter over strawberries, sugar and orange juice then cover loosely with foil. Bake for 15 minutes or until rhubarb is cooked through but not falling apart.
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