Best 9 Strawberry And Rhubarb Crumble Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RHUBARB STRAWBERRY CRUNCH



Rhubarb Strawberry Crunch image

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

1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 ½ cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats

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



Strawberry Rhubarb Crumble image

Provided by Guy Fieri

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 11

3/4 cup slivered almonds, toasted
1 cup all-purpose flour
1/3 cup sugar
1/4 teaspoon kosher salt
1 stick butter
6 cups rhubarb, cut into 1/2-inch pieces
1 cup roughly chopped strawberries
1/2 cup sugar
2 tablespoons cornstarch
Zest and juice of 1/2 lemon
1 cup mascarpone cheese

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



Strawberry Rhubarb Crumble image

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

¾ cup slivered almonds, toasted
1 cup all-purpose flour
⅓ cup sugar
¼ tsp kosher salt
1 stick butter
6 cups rhubarb, cut into ½ inch pieces
1 cup strawberries, roughly chopped
½ cup sugar
2 Tbsp cornstarch
Zest and juice of ½ lemon
1 cup mascarpone cheese

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 AND RHUBARB CRUMBLE



Strawberry and Rhubarb Crumble image

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

3/4 cup all-purpose flour
2/3 cup plus 1/2 cup sugar
1 large pinch salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old fashioned oats
1/2 cup husked hazelnuts, toasted, coarsely chopped
1/2 vanilla bean, split lengthwise
1 lb strawberry, hulled, halved (about 4 cups)
12 ounces rhubarb, ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces (preferably bright red)
vanilla ice cream

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



Strawberry Rhubarb Super Crumble image

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

1 1/3 cups flour
1 teaspoon baking powder
3 tablespoons sugar
3 tablespoons brown sugar or 3 tablespoons turbinado sugar
1 lemon, zest of
1/2 cup unsalted butter, melted
1 1/2 cups rhubarb, chopped into 1-inch pieces
1 quart strawberry, quartered
1 lemon, juice of
1/2 cup sugar
3 -4 tablespoons cornstarch
1 pinch salt

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



Strawberry-Rhubarb Crumble image

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

1-1/2 cups sliced fresh or frozen rhubarb
1/2 cup sliced fresh strawberries
3/4 cup sugar
4 tablespoons brown rice flour, divided
1/2 teaspoon ground cinnamon
1/2 cup gluten-free cornflakes, crushed
2 tablespoons brown sugar
1/8 teaspoon gluten-free vanilla extract
2 tablespoons cold reduced-fat butter

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



Strawberry and Rhubarb Crumble image

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

3/4 cup all purpose flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup husked hazelnuts, toasted , coarsely chopped
1/2 vanilla bean, split lengthwise
1 pound strawberries, hulled, halved (about 4 cups)
12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces Vanilla ice cream
Vanilla ice cream

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



Strawberry & rhubarb crumble image

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

140g plain flour
50g ground almond
100g golden caster sugar
100g butter , chopped
25g flaked almond
85g golden caster sugar
1 heaped tbsp cornflour
450g strawberry , hulled and halved if large
450g rhubarb , cut into chunky lengths
vanilla ice cream , to serve (optional)

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

RHUBARB & STRAWBERRY CRUMBLE WITH CUSTARD



Rhubarb & strawberry crumble with custard image

The perfect family pudding

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 1h15m

Number Of Ingredients 9

1 x Roasted rhubarb (see 'goes well with' below)
250g strawberries , hulled and halved
85g plain flour
50g golden caster sugar
25g ground almond
50g butter , room temperature, chopped
finely grated zest 1 small orange
2 handfuls pine nuts
serve with the best custard you can buy

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

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #desserts     #fruit     #european     #dinner-party     #english     #berries     #strawberries     #brunch

Related Topics