Best Rhubarb Apple Crumble Recipes
RHUBARB & APPLE CRUMBLE
Use up a glut of rhubarb and apples for this simple crumble. Ground ginger adds a nice spice to the topping, but leave it out if you'd prefer
Provided by Esther Clark
Categories Dessert, Treat
Time 1h
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Heat the oven to 200C/180C fan/gas 6. Toss the rhubarb, apples, vanilla and sugar together in an ovenproof dish and roast for 10 mins.
- Mix the flour and ginger, if using, together in a large bowl. Rub in the butter with your fingertips to create a chunky breadcrumb textured mixture. Stir through the sugar. Sprinkle the crumble topping onto the fruit and cook for a further 30-35 mins or until the topping is lightly golden brown. Serve with ice cream or custard.
Nutrition Facts : Calories 414 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 39 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
APPLE RHUBARB CRUMBLE
Here in Vermont, we enjoy a bounty of rhubarb, apples and maple syrup. These ingredients inspired me to create this dessert. -Liz Bachilas, Shelburne, Vermont
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the rhubarb, apples, egg, sugar, syrup, nutmeg and cinnamon. Pour into a greased 2-qt. baking dish. In another bowl, combine the flour, brown sugar and salt. Cut in butter until the mixture resembles coarse crumbs; sprinkle over fruit mixture. Bake at 350° for 45-55 minutes or until bubbly.
Nutrition Facts : Calories 457 calories, Fat 16g fat (10g saturated fat), Cholesterol 76mg cholesterol, Sodium 201mg sodium, Carbohydrate 76g carbohydrate (57g sugars, Fiber 2g fiber), Protein 4g protein.
GINGER AND APPLE RHUBARB CRUMBLE
A twist on the traditional rhubarb uses orange rind, ginger and brown sugar. Originally the recipe said to use hazelnuts, toasted and chopped, instead of oats, but I dislike hazelnuts. Your choice
Provided by ladyroseofrohan
Categories Dessert
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut rhubarb into 1 inch pieces. Juice orange and grate rind. Peel, core, and slice apples.
- Combine rhubarb, juice, rind, apples and ginger in a large saucepan and bring to a boil. Lower heat and simmer 2-3 minutes.
- Add cinnamon and sugar. Turn mixture into an ovenproof dish. Do not fill more than 2/3 full.
- For crumble, sift flour into a bowl and rub in margarine until mixture is crumbly. Stir in sugar, followed by oats. Spoon over tox of the fruit and leve the top. Sprinkle with sugar, if desired.
- Bake at 400 degrees F for 30-40 minutes until topping is browned. Serve hot. Especially nice with vanilla ice cream.
Nutrition Facts : Calories 470.9, Fat 16, SaturatedFat 2.8, Sodium 196.3, Carbohydrate 79.5, Fiber 5.2, Sugar 46.2, Protein 5.2
APPLE RHUBARB CRUMBLE
Make and share this Apple Rhubarb Crumble recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, add rhubarb, apples, egg, sugar, syrup, nutmeg, and cinnamon; stir to mix.
- Pour mixture into a 2-quart greased casserole dish.
- In a bowl, add flour, brown sugar, and salt; stir to mix.
- With a pastry blender, cut in butter until the mixture resembles coarse crumbs.
- Sprinkle crumb mixture evenly over fruit mixture.
- Bake at 350 degrees for 45-55 minutes or until bubbly.
Nutrition Facts : Calories 704, Fat 24.9, SaturatedFat 15.1, Cholesterol 107.5, Sodium 274.8, Carbohydrate 118.7, Fiber 4.9, Sugar 86.7, Protein 6.2
APPLE-RHUBARB CRUMBLE
Steps:
- Preheat oven to 375F. Arrange frozen rhubarb in bottom of square baking pan. Bake, covered, for 10 minutes. While rhubarb bakes, peel, core and slice apples. Remove rhubarb from oven and arrange apples evenly on top. Bake, covered, for 10 minutes. While fruit bakes, combine all ingredients for crumble in a medium mixing bowl and mix until blended evenly. Remove fruit from oven, and crumble the topping evenly over the fruit. Bake, covered, for 10 minutes, then bake uncovered about 10 more minutes until fruit is bubbling and topping is golden brown. Remove from oven and let stand 10 minutes. Serve with vanilla ice cream.
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