Welcome to the realm of exquisite desserts, where we embark on a culinary journey to discover the perfect recipe for rhubarb raspberry crumble. This classic dish, with its tantalizing combination of tangy rhubarb, juicy raspberries, and a buttery, crispy crumble topping, has captured the hearts of dessert enthusiasts everywhere. As we delve into the world of rhubarb raspberry crumble, we will explore the various recipes and techniques that have elevated this simple dessert to a gastronomic delight. Whether you prefer a traditional approach or a modern twist, we will guide you through the process of creating a masterpiece that will leave your taste buds dancing with joy. So, let us begin our exploration and uncover the secrets to crafting the ultimate rhubarb raspberry crumble, a dessert that promises to delight and impress even the most discerning palate.
Let's cook with our recipes!
RHUBARB-RASPBERRY CRUNCH
Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.
Provided by VSCOLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
- In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in preheated oven for 45 minutes, or until rhubarb is tender.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g
RHUBARB RASPBERRY CRUMBLE
The crumbly topping on this slightly sweet, slightly tart dessert really takes the cake. With slivered almonds, coconut and brown sugar, what's not to love? Heidi Farnworth - Riverton, Utah
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the rhubarb, raspberries and lemon juice. In a small bowl, combine the sugar, yogurt, sour cream, flour and egg. Pour over rhubarb mixture and stir gently to coat. Transfer to an 11x7-in. baking dish coated with cooking spray., For topping, place the oats, flour, coconut, brown sugar and cinnamon in a food processor; cover and process until combined. Add butter and apple juice concentrate; process until crumbly. Stir in almonds; sprinkle over fruit mixture., Bake, uncovered, at 350° for 35-45 minutes or until bubbly. Serve warm.
Nutrition Facts : Calories 264 calories, Fat 9g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 71mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 5g fiber), Protein 6g protein.
RHUBARB CRUMBLE
Steps:
- Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.
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.
RHUBARB AND RASPBERRY CRUMBLE RECIPE
Rhubarb and raspberry crumble is such a perfect summer dessert - make with seasonal raspberries and rhubarb for a taste of our favourite season
Provided by Jessica Dady
Categories Dessert
Yield Serves: 5
Number Of Ingredients 4
Steps:
- To make the crumble, mix flour and oats in a bowl. Rub in butter, keeping it lumpy. Stir in 100g (3½ oz) sugar.
- To make the filling, mix rhubarb, raspberries, 2tbsp of sugar and cornflour in baking dish. Spoon crumble over and bake, on a baking sheet in a preheated oven at 190°C (375°F, gas mark 5) for 30-40 mins. Serve with custard.
Nutrition Facts : @context https, Calories 390 Kcal, Fat 19 g
RHUBARB RASPBERRY CRISP
Every time I've entered our Boone County Bake-Off, I've won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! See if your family thinks it's a winner, too. The orange juice and peel give it real zest. Along with cooking and sharing recipes with my two daughters and friends, I love gardening and bird-watching.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.
Nutrition Facts : Calories 306 calories, Fat 13g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 110mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.
RHUBARB RASPBERRY CRISP
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
- In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
- Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.
RASPBERRY-RHUBARB CRISP
Rhubarb reminds me so much of summertime desserts when I was a child. My Mom had a huge patch of rhubarb and she served it all the time, but mostly with strawberries. I couldn't wait to try this recipe from Sunset Magazine. We weren't disappointed! We like this with vanilla ice cream but it would also be good with sweetened whipped cream.
Provided by Hey Jude
Categories Dessert
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, ginger and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
- Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into 1/2-inch thick slices; you need about 2 cups of sliced rhubarb. In a large bowl, combine granulated sugar, cornstarch, raspberries and rhubarb and mix gently to coat. Pour into a shallow 2 to 3-qt. baking dish and sprinkle evenly with the topping.
- Bake in a 350° oven until topping is golden brown and fruit is bubbling, about 45 minutes. Serve warm or at room temperature with ice cream or whipped cream.
Nutrition Facts : Calories 520.7, Fat 23.3, SaturatedFat 10.5, Cholesterol 40.7, Sodium 168.9, Carbohydrate 76.2, Fiber 8.8, Sugar 47.4, Protein 6.4
RHUBARB AND RASPBERRY CHOCOLATE MACADAMIA NUT CRUMBLE
I made this using rhubarb and raspberries from the garden. You could use different fruit, and substitute toasted hazelnuts for macadamia nuts or leave out the nuts and chocolate for something more traditional. Serve with ice cream, cream, or custard. I used single cream spiked with vanilla and a tablespoon of sugar.
Provided by juleslfoster
Categories Raspberry Desserts
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish; cover with aluminum foil.
- Bake in the preheated oven for 10 minutes.
- Heat a skillet over medium-high heat; cook and stir macadamia nuts until toasted and fragrant, about 5 minutes. Combine macadamia nuts, flour, oats, butter, brown sugar, and dark chocolate in a food processor; pulse until crumbly.
- Remove aluminum foil from casserole dish and stir rhubarb mixture; top with oat mixture.
- Bake in the preheated oven until rhubarb is soft and top is lightly browned, about 45 minutes.
Nutrition Facts : Calories 518 calories, Carbohydrate 77.9 g, Cholesterol 41.1 mg, Fat 23.1 g, Fiber 5.4 g, Protein 3.9 g, SaturatedFat 10.9 g, Sodium 118.1 mg, Sugar 58 g
Tips:
- Choose the right rhubarb. Look for stalks that are firm and have a deep red color. Avoid stalks that are wilted or have brown spots.
- Wash the rhubarb thoroughly. Cut off the ends of the stalks and remove any leaves. Rinse the stalks under cold water.
- Cut the rhubarb into small pieces. This will help it cook evenly.
- Use a variety of berries. In addition to raspberries, you can also use blueberries, strawberries, or blackberries.
- Don't overcook the fruit. The fruit should be tender but still hold its shape.
- Make sure the crumble topping is evenly distributed. This will help it cook evenly.
- Serve the crumble warm. This is when it is at its best.
Conclusion:
Rhubarb raspberry crumble is a delicious and easy-to-make dessert. It is perfect for a summer gathering or a special occasion. With its sweet and tart flavor, this crumble is sure to be a hit with everyone who tries it. So next time you have some fresh rhubarb, be sure to give this recipe a try. You won't be disappointed!
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