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 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.
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 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
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'm a 14 year-old with Celiac Disease. It's hard to find desserts I can eat, so I created this healthy and gluten-free strawberry rhubarb crumble recipe. Splenda adds sweetness without calories in this great, low-calorie dessert anyone can enjoy! -Mikhala Stutzman, Granger, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the rhubarb, strawberries, sugar, 1 tablespoon rice flour and cinnamon. Transfer to a 3-cup baking dish coated with cooking spray. , In another bowl, combine the remaining rice flour, cornflakes, brown sugar and vanilla; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture., Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Cool for 15 minutes before serving.
Nutrition Facts : Calories 253 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 72mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 1g protein.
STRAWBERRY AND RHUBARB CRUMBLE
The crumble is the British version of the American crisp. This one features the classic combination of tart rhubarb and sweet strawberries, topped with a crunchy oat-and-hazelnut streusel. A scoop of ice cream is the perfect finishing touch. Originally by Tamasin Day-Lewis and taken from Bon Appetit - May 2010 for ZWT.
Provided by alligirl
Categories Dessert
Time 1h
Yield 8 , 8 serving(s)
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 11x7x2-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.
Nutrition Facts : Calories 282.9, Fat 14.5, SaturatedFat 6, Cholesterol 22.9, Sodium 4.2, Carbohydrate 36.8, Fiber 3.5, Sugar 20.4, Protein 4
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
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
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- Preheat oven to 375 degrees F with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.
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- Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.
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