STRAWBERRY RHUBARB CRUNCH
Make and share this Strawberry Rhubarb Crunch recipe from Food.com.
Provided by Scarlett516
Categories Dessert
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 350°F
- In a large bowl, combine the flour, brown sugar, oatmeal, butter, sugar, and cinnamon.
- Mix until crumbly then press half of the mixture into a greased 9"x13" baking pan.
- Cover with the rhubarb and strawberries.
- In a small saucepan, heat the water, cornstarch, and vanilla over medium-low heat until thick and clear, stirring often. This should take about 5 minutes.
- Pour over the rhubarb/strawberry layer.
- Top with the remaining crumb mixture and bake for 60 minutes.
Nutrition Facts : Calories 307.4, Fat 9.9, SaturatedFat 5.9, Cholesterol 24.4, Sodium 90.1, Carbohydrate 53.6, Fiber 2.1, Sugar 36.5, Protein 2.6
RHUBARB STRAWBERRY CRUNCH
Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. -Barbara Foss, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. , In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.
Nutrition Facts : Calories 373 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 116mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 3g fiber), Protein 3g protein.
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
"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 MUFFINS
Provided by Food Network Kitchen
Time 2h
Yield 12 muffins
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
- Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
- Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.
STRAWBERRY RHUBARB CRISP
Steps:
- Whipped cream or ice cream, for serving
- Preheat the oven to 350 degrees F.
- Filling:
- Combine all of the ingredients in a large bowl and stir to be sure everything is well combined. Spoon the filling into 8 individual ramekins or 1 wide shallow baking dish.
- Topping:
- In a food processor combine the flour, oats and brown sugar and pulse to combine. Add the butter, vanilla and salt and pulse pulse pulse until the mixture looks dry and crumbly. Add 1 tablespoon of water and pulse until the mixture starts to come together and look crumbly. If the mixture still seems dry add 1 more tablespoon of water and pulse to combine.
- Crumble the topping over the filling. Bake in the preheated oven until the filling is hot and bubbly all the way through and the topping looks crispy and light brown, about 25 to 30 minutes. Serve warm with whipped cream or ice cream.
- It's berry delicious!
RHUBARB STRAWBERRY CRUNCH
A very nice combination with the strawberry and rhubarb. A very popular dessert in my family when rhubarb is in season.
Provided by Nana in the woods
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries and rhubarb. Place the mixture in a 9 x 13" baking dish.
- Mix 1-1/2 cups flour, brown sugar, butter and oatmeal until crumbly. (You may want to use a pastry blender for this or fork) Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in oven or until crisp and lightly browned.
Nutrition Facts : Calories 565.6, Fat 24.2, SaturatedFat 14.8, Cholesterol 61, Sodium 177.5, Carbohydrate 84.9, Fiber 3.6, Sugar 54.7, Protein 5.4
STRAWBERRY RHUBARB CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
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 CRUNCH (LOW-CARB VERSION)
This is a a low-carb version of a Penzey's recipe from their Early Summer 2009 catalog. I am a big fan of Penzey's spices and their recipes are always delicious..
Provided by Glitterik
Categories Dessert
Time 1h15m
Yield 1 pan, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
- Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries.
- In a small saucepan, heat the water, cornstarch and vanilla over medium-low heat until thick and clear, stirring often. This takes about 5 minutes.
- Pour over the rhubarb/strawberry layer.
- Top with the remaining crumb mixture and bake at 350 for 60 minutes.
STRAWBERRY-RHUBARB CRISP
Tart rhubarb and sweet, juicy strawberries are a classic and winning combination, and they come together beautifully in this easy-to-make crisp. Deborah Madison uses red rhubarb for this recipe, but any fresh rhubarb will work well.
Provided by Deborah Madison
Categories dessert
Time 1h
Yield 6 servings
Number Of Ingredients 15
Steps:
- Filling: Heat the oven to 375 degrees F. Rinse the rhubarb, trim stalk ends, then slice into pieces about 1/2-inch wide. Place in a medium bowl then add strawberries, sugar, cinnamon, cloves, orange zest, and flour and toss. Let rest while making the topping. Meanwhile, rub softened butter inside baking dish. Set aside.
- Topping: In a medium bowl, combine the flour, oats, sugar, and salt. Separately, add maple syrup to the fruit mixture, stir and set aside. Add butter to the dry ingredients and work it with your fingers to make coarse crumbles. Place the rhubarb mixture into the prepared baking dish and then distribute the topping. Place on a baking sheet and bake on middle rack until the crisp is brown on top and the edges are bubbly, 35 to 45 minutes.
- Let cool at least 15 minutes before serving. Serve with cold cream, ice cream, or yogurt.
STRAWBERRY-RHUBARB CRISP
The tender sweetness of strawberries paired with chunks of cherry-red rhubarb creates our favorite summer dessert from The Back in the Day Bakery.
Provided by Cheryl Day and Griffith Day
Categories Dessert Strawberry Spring Summer Fruit Rhubarb Fourth of July Juneteenth
Yield Serves 8 to 10
Number Of Ingredients 15
Steps:
- Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
- To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
- Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
- Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.
STRAWBERRY RHUBARB CRUNCH CAKE
Make and share this Strawberry Rhubarb Crunch Cake recipe from Food.com.
Provided by michEgan
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a 9 x 13 inch pan, place the rhubarb in the bottom.
- Sprinkle with the dry gelatin then sugar. Sprinkle the dry cake mix on top.
- Drizzle the melted butter over cake mix.
- Pour water on top of cake.
- Bake 350 degrees for 45 minutes.
- Serve with sliced fresh strawberries and or whipped cream.
Nutrition Facts : Calories 736.5, Fat 33.1, SaturatedFat 16.1, Cholesterol 62.7, Sodium 794.3, Carbohydrate 107, Fiber 3.1, Sugar 72.6, Protein 6.2
FIRST PRIZE STRAWBERRY RHUBARB CRISP
I came across this recipe in a magazine, and with a few adjustments I was able to make it into a delicious crisp. It goes great with vanilla ice cream and one can also alter the recipe to make a mango raspberry crisp which is just as delightful! Optional: sprinkle the top with a handful of rolled oats and brown sugar.
Provided by xMichellex
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix oats, flour, brown sugar, and butter together in a bowl; press mixture into the bottom of a 9-inch pie pan. Top with strawberries and rhubarb.
- Stir water, white sugar, and cornstarch together in a saucepan. Bring to simmer, constantly whisking, until mixture bubbles and thickens; pour over fruit layer.
- Bake in the preheated oven until bubbling, about 1 hour.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 40.2 g, Cholesterol 24.4 mg, Fat 10 g, Fiber 2.3 g, Protein 2.9 g, SaturatedFat 6 g, Sodium 71.3 mg, Sugar 22.7 g
STRAWBERRY RHUBARB CRISP
Make and share this Strawberry Rhubarb Crisp recipe from Food.com.
Provided by Chef 5oh
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9 x 13 inch baking dish.
- In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.
- Bake at 350 degrees for 35-40 minutes in preheated oven.
RHUBARB-STRAWBERRY CRISP
Cook this Rhubarb-Strawberry Crisp for a delightful summer dessert. Our Rhubarb-Strawberry Crisp is a great way to use up your rhubarb and strawberries!
Provided by My Food and Family
Categories Home
Time 45m
Yield 7 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Toss fruit with 3/4 cup sugar and 2 Tbsp. flour in large bowl; spoon into 9-inch square baking dish.
- Combine remaining flour and sugar in separate large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add cereal; mx lightly. Sprinkle over fruit mixture.
- Bake 30 min. or until fruit mixture is hot and bubbly and crumb topping is lightly browned. Cool.
- Serve topped with COOL WHIP.
Nutrition Facts : Calories 300, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 150 mg, Carbohydrate 52 g, Fiber 3 g, Sugar 32 g, Protein 3 g
RHUBARB & STRAWBERRY CRISP
I found this on one of those little grocery store recipe cards. I love the combination of rhubarb and strawberries anyway so this is a fun way to serve that as a crisp. The card shows how to make this on the "grill" which is basically putting the dish on the cool side of a grill and cooking covered for 25 minutes. That means if you don't want to turn on an oven you can still make this dish. The other option would be your oven and you would bake uncovered for 20-25 minutes. Either way it is great and even more wonderful with a scoop of vanilla ice cream.
Provided by HokiesMom
Categories Dessert
Time 35m
Yield 1 dish, 6 serving(s)
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine rhubarb, strawberries, sugar, lemon juice, cornstarch and the pinch of salt, stirring together well.
- Spoon mixture into an 8x8 in (20x20 cm) glass baking dish.
- In a second bowl, combine brown sugar, oats, cinnamon, nutmeg and butter, and stir with a fork until mixture resembles coarse crumbs. Sprinkle this mixture over the fruit mixture.
- If using oven, place in a 325F preheated oven, and bake uncovered for 20-25 minutes until golden brown on top and fruit is tender.
- If using an outdoor grill, position the pan on a cool side of the grill (that means for a gas grill no heat directly underneath). Maintain the heat to a medium-low temperature (around 300F). Close lid of grill and cook 25-30 minutes. Make sure to rotate the baking dish on the grill about every 8 minutes for even cooking.
- Either way, the fruit should be tender and the juices bubbling when finished cooking.
- I love serving with a scoop of vanilla ice cream or frozen yogurt.
Nutrition Facts : Calories 259.4, Fat 8.9, SaturatedFat 5.1, Cholesterol 20.4, Sodium 101.8, Carbohydrate 44.5, Fiber 3.7, Sugar 30.3, Protein 2.7
STRAWBERRY RHUBARB CRUNCH
This is by far one of my favorite desserts! My family also loves it! I make it quite often when rhubarb is in season. Be sure to cut the rhubarb into 1/2 inch pieces and slice the strawberries.
Provided by Thyme_to_Cook
Categories Dessert
Time 1h5m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Sift 1 1/2 cups flour with powdered sugar.
- Put flour mixture into a food processor. Add butter and process with quick pulses or put flour mixture in a bowl and cut butter with a knife until butter is incorporated.
- Transfer to a 9x13-inch baking pan and pat evenly to cover the bottom.
- Bake 15 minutes. Set aside.
- Combine remaining ingredients, except rhubarb and strawberries, in bowl and mix thoroughly.
- Stir in rhubarb and strawberries and spread mixture over top of baked crust.
- Bake 35 minutes.
Nutrition Facts : Calories 219.7, Fat 7.1, SaturatedFat 4.1, Cholesterol 44.5, Sodium 111.4, Carbohydrate 37.1, Fiber 1.4, Sugar 24.2, Protein 2.8
RHUBARB CRUNCH
Make and share this Rhubarb Crunch recipe from Food.com.
Provided by Ed Paulhus
Categories Dessert
Time 1h20m
Yield 1 9X9 pan, 9 serving(s)
Number Of Ingredients 10
Steps:
- Mix flour, rolled oats, brown sugar, margarine and cinnamon until crumbly: Press half of this mixture into a 9" greased pan.
- Cover with chopped rhubarb.
- Combine sugar, cornstarch, and water.
- Cook until thick and clear in a small saucepan.
- Remove from heat and add vanilla.
- Pour over rhubarb. Top with remaining crumbs.
- Bake at 350°F for 1 hour.
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