Best 7 Strawberry Rhubarb Crumble Recipes

STRAWBERRY-RHUBARB CRUMBLE

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 AND RHUBARB CRUMBLE

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 SUPER CRUMBLE

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.

STRAWBERRY-RHUBARB IRISH CRUMBLE WITH IRISH WHISKY RECIPE - (5/5)

Steps:

• To make the Irish whiskey butter, place the butter in a mixing bowl and whip until fluffy. With the mixer running, gradually add the confectioners' sugar. Slowly add the Irish whiskey until combined. The mixture may look separated and curdled at first but if you continue whipping, it will come together. Topping may be used at room temperature or chilled. Preheat oven to 375 degrees F. Lightly grease a 7-by-11-inch baking dish and set aside. In a medium bowl, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour the strawberry mixture into the prepared baking dish. In a medium, mixing bowl, add the flour, oats, light brown sugar, and salt, stirring to combine. Add the diced butter to the flour mixture, and using your fingers, work the mixture until it resembles coarse crumbs. Pour the crumb mixture evenly on top of the strawberry mixture. Place the baking dish in the oven and bake for 40 minutes, or until the filling is bubbly and the topping is golden brown. Serve warm with a spoonful of the Irish Whiskey Butter.

STRAWBERRY RHUBARB CRUMBLE SMOOTHIE

Steps:

• Place oats and milk in a blender and let soak for 5 minutes. Add the rest of the ingredients in the order listed and blend until smooth.

STRAWBERRY RHUBARB CRUMBLE

Steps:

• 1. Preheat oven to 375 degrees. Spray 8 x 11 baking dish with nonstick baking spray for easier clean up.
• 2. In large bowl mix together strawberries, rhubarb, 3 tablespoons flour and sugar. Spoon in baking dish.
• 3. In medium bowl combine brown sugar, 1/2 cup flour, softened butter, rolled oats and cinnamon. Using pastry knife or fork cut in butter until mixture is crumbly. Stir in chopped pecans. Sprinkle over strawberry rhubarb mixture.
• 4. Bake for 45 minutes or until top is browned and mixture is bubbly. Allow to cool for 10 minutes before serving.
• 5. Leftovers should be stored in refrigerator.

STRAWBERRY RHUBARB CRUMBLE

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.