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 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.
STRAWBERRY RHUBARB EINKORN CRUMBLE
Strawberry-rhubarb einkorn crumble is an absolutely delicious, fiber-rich summer dessert. You get the flavor and feel of pie, but a crumble is much easier to make especially with ancient whole grain flour. You can even add sourdough starter to the crumble for some fermentation flavors. Serve with vanilla ice cream or enjoy it plain.
Provided by Melissa Johnson
Categories Recipes
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Crumble Topping
- Melt the butter in the microwave on low power.
- In a separate bowl, whisk together the flour, sugar(s), baking powder, salt, and lemon zest.
- Combine the dry and wet ingredients, including the optional sourdough starter.
- Refrigerate while you prep the fruit.
- Fruit Filling
- Wash and slice the rhubarb and strawberries.
- In a different bowl, whisk together the sugar, cornstarch or tapioca flour, and lemon juice.
- Pour the liquid over the fruit and mix thoroughly
- Assembly and Baking
- Preheat your oven to 375F and lightly oil a 9"x13" glass baking dish.
- Spread the fruit mixture in the baking dish and top with the crumble. Break up some of the larger crumble chunks, but keep variation in the size of the pieces.
- Place the dish in your preheated oven and bake for 40 minutes or until the crumble is lightly toasted and the fruit is bubbling/boiling. If you use extra fruit filling, put a baking sheet under your pan to catch any overflow.
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
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
STRAWBERRY RHUBARB SUPER CRUMBLE
The crumble topping for this strawberry rhubarb dessert is simple amazing! This is a very forgiving recipe. Add more or less strawberries or rhubarb, double the crumble topping, or try it with other berries. Any way you make it you will be super satisfied! When I bake this, I leave the berries whole and end up with sweet soft chunks of berries in every bite. Yum!!
Provided by Oliver Fischers Mo
Categories Dessert
Time 50m
Yield 1 crumble, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Pre-heat oven to 375°F.
- Prepare topping: Combine flour, baking powder, sugars and lemon zest and add the melted butter. Mix until small and large clumps form. Refrigerate until needed.
- Prepare filling: Toss rhubarb, strawberries, lemon juice, sugar, cornstarch and a pinch of salt in a deep oven safe dish.
- Remove topping from refrigerator and cover fruit thickly and evenly with topping. Place pie plate on a baking sheet, and bake until crumble topping is golden brown in places and fruit is bubbling beneath, about 40 to 50 minutes.
Nutrition Facts : Calories 408, Fat 16, SaturatedFat 9.8, Cholesterol 40.7, Sodium 94.3, Carbohydrate 64.6, Fiber 3.4, Sugar 34.9, Protein 4
STRAWBERRY-RHUBARB CRUMBLE
Since strawberries and rhubarb are a typical pair, a new twist is added to this crumble...an appealing topping of oats, sugar and pecans.
Provided by Alan in SW Florida
Categories Dessert
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees Fahrenheit. Butter the bottom and sides of a 10-inch deep-dish pie pan.
- Prepare the filling: Combine the strawberries, rhubarb, and lemon juice in a large bowl. Mix together sugar and cornstarch in a small bowl. Add to the strawberry mixture; toss gently to coat all over. Spoon into the prepared pie pan.
- Prepare the topping: Place the oats, flour, dark-brown sugar, chopped pecans, cinnamon and butter in a food processor. Pulse with on-and-off motion until the butter is the size of peas. Do not over-process. Sprinkle the crumb topping evenly over the fruit in the pan.
- Bake in 375 degree oven until the crumb topping is golden brown, about 35 minutes. Cover the dish loosely with aluminum foil. Bake for additional 10 minutes or until heated through and bubbly.
- Serve warm with vanilla ice cream, if desired.
Nutrition Facts : Calories 435.3, Fat 17.4, SaturatedFat 7.9, Cholesterol 30.5, Sodium 10.2, Carbohydrate 68.1, Fiber 4, Sugar 41.7, Protein 4.7
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
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
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