Best Rhubarb Strawberry Crumble Recipes

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STRAWBERRY-RHUBARB CRUMBLE



Strawberry-Rhubarb Crumble image

"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

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons demerara or turbinado sugar
Grated zest of 1 lemon
10 tablespoons unsalted butter, melted
1 1/2 cups 1-inch pieces chopped rhubarb
1 quart strawberries plus a few extras, hulled and quartered
Juice of 1 lemon
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Vanilla ice cream, freshly whipped cream or plain Greek yogurt, for serving

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-RHUBARB CRUMBLE MUFFINS



Strawberry-Rhubarb Crumble Muffins image

Provided by Food Network Kitchen

Time 2h

Yield 12 muffins

Number Of Ingredients 17

3/4 cup rolled oats
1/2 cup packed light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
1 cup 1/2-inch pieces rhubarb (1 stalk)
2/3 cup chopped strawberries
3/4 cup plus 1 tablespoon granulated sugar
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
2/3 cup milk
6 tablespoons unsalted butter, melted and cooled slightly
1 tablespoon fresh lemon juice
Confectioners' sugar, for dusting

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. Make the topping: Mix the oats, brown sugar, flour and salt in a small bowl. Add the butter and work it in with your fingers until the mixture comes together in clumps; set aside.
  • Make the muffins: Toss the rhubarb and strawberries in a small bowl with 1 tablespoon granulated sugar; set aside. Whisk the flour, remaining 3/4 cup granulated sugar, the baking powder, baking soda and salt in a large bowl; make a well in the center. Add the eggs to the well and gently whisk. Stir in the milk, melted butter and lemon juice until just combined with small bits of flour remaining. Stir in the rhubarb-strawberry mixture.
  • Divide the batter among the muffin cups, filling them most of the way. Top with the crumb mixture. Bake until the muffins are lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let the muffins cool 5 minutes in the pan, then remove to a rack to cool completely. Dust with confectioners' sugar.

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

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 IRISH CRUMBLE WITH IRISH WHISKEY BUTTER



Strawberry-Rhubarb Irish Crumble With Irish Whiskey Butter image

Make and share this Strawberry-Rhubarb Irish Crumble With Irish Whiskey Butter recipe from Food.com.

Provided by KathyP53

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

5 cups quartered strawberries
3 cups sliced rhubarb, about 1/3-inch thick
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
3/4 cup flour
3/4 cup old fashioned oats
2/3 cup packed light brown sugar
1 pinch salt
6 tablespoons unsalted butter, diced (cold)

Steps:

  • Irish whiskey butter: place 1/2 cup of room temperature unsalted butter in a mixing bowl and whip until fluffy. With mixer running, gradually add 3/4 cup powdered sugar. Slowly add 1/4 cup Irish whiskey until combined. Mixture may look separate and curdled at first, but if you keep whipping, it will come together. Use at room temperature or chilled.
  • Preheat oven to 365 degrees. Lightly grease 11x7" baking dish and set aside.
  • In a medium bowl, combine strawberries, rhubarb, sugar, cornstarch, and lemon juice. Toss to coat. Pour strawberry mixture into prepared baking dish.
  • In a medium 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 crumb mixture evenly over top of strawberry mixture.
  • Place baking dish in the oven and bake for 40 minutes, or until filling is bubbly and topping is golden brown.
  • Serve warm with spoonful of Irish Whiskey Butter.

Nutrition Facts : Calories 426, Fat 12.8, SaturatedFat 7.5, Cholesterol 30.5, Sodium 41.8, Carbohydrate 76.1, Fiber 5, Sugar 46.7, Protein 4.7

HUMBLE STRAWBERRY RHUBARB CRUMBLE PIE



Humble Strawberry Rhubarb Crumble Pie image

Found in Woman's Day magazine March 2008. I am waiting for some great fresh rhubarb to hit our farmer's market and then this recipe will be made! I like the idea that it is a pie and not just a basic crumble - so it should hold up better when serving.

Provided by HokiesMom

Categories     Dessert

Time 2h18m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 (9 inch) unbaked pie crusts (homemade or store bought)
4 cups rhubarb, sliced 1/4 inch thick
4 cups strawberries, each cut in half
1 tablespoon orange zest, grated
1 1/2 cups sugar
1/2 cup dry tapioca
1 cup all-purpose flour
1/2 cup light brown sugar, packed
1/8 teaspoon salt
8 tablespoons unsalted butter, softened (1 stick)
1/3 cup sliced almonds

Steps:

  • Preheat oven to 425F and place a rack in the lower third of the oven and line a baking sheet with foil.
  • Prepare pie crust and place in a 9-inch pie plate.
  • Prepare filling: Mix all fill ingredients in a large bowl and let rest for 15 minutes, stirring occasionally.
  • Prepare topping: Mix flour, sugar, and salt in a bowl. Using your fingers, rub in butter until mixture forms clumps. Stir in almonds.
  • Spoon filling into pie shell and sprinkle evenly with topping.
  • Place pie on lined baking sheet and bake 15 minutes.
  • Turn oven down to 350F and bake 1 hour longer, until fruit is bubbly and topping is brown and crisp.
  • Let cool on a wire rack for at least 20 minutes before serving.
  • Optional: you can top each slice with vanilla ice cream before serving.

Nutrition Facts : Calories 561.4, Fat 21.4, SaturatedFat 9.4, Cholesterol 30.5, Sodium 163.8, Carbohydrate 90.6, Fiber 4.4, Sugar 55.3, Protein 5

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



Strawberry-Rhubarb Irish Crumble with Irish Whisky Recipe - (5/5) image

Provided by á-2204

Number Of Ingredients 15

For the Irish Whiskey Butter:
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup confectioners' sugar
1/4 cup Irish whiskey
For the Crumble:
5 cups quartered strawberries
3 cups sliced rhubarb, about 1/3-inch thick (fresh or frozen and thawed)
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon fresh lemon juice
3/4 cup flour
3/4 cup old-fashioned oats
2/3 cup packed light brown sugar
Pinch salt
6 tablespoons cold unsalted butter, diced

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.

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

RHUBARB-STRAWBERRY HERB CRUMBLE PIE



Rhubarb-Strawberry Herb Crumble Pie image

Not your usual rhubarb pie, this fruit crumble adds fresh rosemary and citrus thyme for a herby twist. It's then baked inside a pie crust for a dessert with a sweet and crunchy top and bottom.

Provided by Buckwheat Queen

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 55m

Yield 8

Number Of Ingredients 11

1 (9 inch) pie crust
1 cup all-purpose flour
½ cup brown sugar
½ cup cold butter, cut into cubes
10 ounces fresh rhubarb, diced
10 ounces fresh strawberries, hulled and halved
½ cup white sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1 tablespoon fresh lemon thyme
1 sprig fresh rosemary, leaves stripped and finely chopped

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line pie crust with a double layer of aluminum foil and a layer of pie weights or dried beans.
  • Mix together flour and brown sugar in a bowl. Add cold butter cubes and cut in with your fingers until mostly combined with flour mixture, allowing some medium-sized chunks of butter to remain. Place crumble mixture in the freezer.
  • Bake pie crust in the preheated oven until edge of crust is slightly browned, about 8 minutes. Remove from the oven, carefully remove the foil and weights, and set aside. Leave oven on.
  • Combine rhubarb, strawberries, white sugar, cornstarch, lemon juice, thyme, and rosemary in a large bowl; mix until fruit is well coated, and transfer mixture into the pie crust. Remove crumble mixture from the freezer and sprinkle over top.
  • Bake until filling is bubbly and crumble mixture has melted and browned, about 25 minutes. Allow to cool slightly before cutting.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 52.1 g, Cholesterol 30.5 mg, Fat 17 g, Fiber 2 g, Protein 3 g, SaturatedFat 8.1 g, Sodium 190.1 mg, Sugar 28.7 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 IRISH CRUMBLE WITH IRISH WHISKEY BUTTER



STRAWBERRY-RHUBARB IRISH CRUMBLE WITH IRISH WHISKEY BUTTER image

Categories     Fruit     Dessert     Bake

Yield 6-8 servings

Number Of Ingredients 15

For the Irish Whiskey Butter:
•1/2 cup (1 stick) unsalted butter, at room temperature
•3/4 cup confectioners' sugar
•1/4 cup Irish whiskey
For the Crumble:
•5 cups quartered strawberries
•3 cups sliced rhubarb, about 1/3-inch thick (fresh or frozen and thawed)
•1/2 cup sugar
•1/4 cup cornstarch
•1 teaspoon fresh lemon juice
•3/4 cup flour
•3/4 cup old-fashioned oats
•2/3 cup packed light brown sugar
•Pinch salt
•6 tablespoons cold unsalted butter, diced

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.

STRAWBERRY RHUBARB CRUMBLE SMOOTHIE



Strawberry Rhubarb Crumble Smoothie image

Provided by Rhoda Boone

Categories     Smoothie     Breakfast     Strawberry     Rhubarb     Oatmeal     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 1 serving

Number Of Ingredients 8

2 tablespoons quick-cooking rolled oats (uncooked)
1/4 cup low-fat milk
1 1/2 cups frozen strawberries
1/2 cup roughly chopped fresh rhubarb (1 medium stalk)
1/2 cup low-fat Greek yogurt
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 teaspoon honey, plus more to taste

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



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-RHUBARB CRUMBLE PIE



Strawberry-Rhubarb Crumble Pie image

Enjoy a slice of our delectable Strawberry-Rhubarb Crumble Pie. This colorful Strawberry-Rhubarb Crumble Pie looks almost as good as it tastes!

Provided by My Food and Family

Categories     Recipes

Time 1h15m

Yield 9 servings

Number Of Ingredients 8

1 cup flour
1/2 cup chopped walnuts
1/2 cup butter, cut up
1 cup packed brown sugar, divided
3/4 cup quick-cooking oats
1 lb. rhubarb, cut into 3/4-inch pieces
2 cups sliced strawberries
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

Steps:

  • Heat oven to 350°F.
  • Use pulsing action of food processor to process flour, nuts, butter and 3/4 cup sugar until mixture resembles coarse crumbs. Add oats; pulse just until blended.
  • Reserve 1/3 cup oat mixture for later use. Press remaining oat mixture onto bottom and halfway up sides of 9-inch square pan.
  • Toss fruit with dry pudding mix and remaining sugar; spoon into crust. Sprinkle with reserved oat mixture.
  • Bake 50 to 55 min. or until rhubarb is tender. Cool slightly.

Nutrition Facts : Calories 400, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 25 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g

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

Strawberry Rhubarb Crumble is the perfect balance between sweet and tart. The sweetness of the strawberries, the tart rhubarb and crunchy crumbled topping make for a match made in heaven. This is one of my all time favorite rhubarb recipes. It is easy, quick to come together and a family favorite.

Provided by Beth Pierce

Categories     Fruit Desserts

Time 1h5m

Number Of Ingredients 12

STRAWBERRY RHUBARB FILLING
4 c strawberries hulled and quartered
4 c rhubarb trimmed and chopped into one inch pieces
3 Tbsp all purpose flour
1/2 c sugar
CRUMBLE TOPPING
1/2 c brown sugar
1/2 c all purpose flour
5 Tbsp butter softened
3/4 c old fashioned rolled oats
1/8 tsp teaspoon cinnamon
1/2 c chopped pecan

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 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

RHUBARB & STRAWBERRY CRUMBLE



Rhubarb & Strawberry Crumble image

Make and share this Rhubarb & Strawberry Crumble recipe from Food.com.

Provided by bert2421

Categories     Dessert

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 9

4 -4 1/2 cups rhubarb, diced
1 quart strawberry, hulled and diced
1 1/2 cups sugar
1/3 cup flour
1 cup sour cream
1 cup rolled oats
1 cup flour
3/4 cup brown sugar
1 cup butter

Steps:

  • Preheat oven to 350°F.
  • Mix sugar, flour and sour cream together.
  • Combine with strawberries and rhubarb and spoon into buttered gratin dish.
  • Make crumble by mixing oats, flour, and brown sugar together.
  • Rub in butter until mixture resembles coarse meal.
  • Scatter over rhubarb and strawberry mixture.
  • Bake 40 minutes.

Nutrition Facts : Calories 845, Fat 39.9, SaturatedFat 24.1, Cholesterol 101.3, Sodium 314.6, Carbohydrate 119.9, Fiber 5.6, Sugar 84, Protein 7.2

STRAWBERRY RHUBARB CRUMBLE



Strawberry Rhubarb Crumble image

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

3/4 cup flour
2/3 cup firmly packed brown sugar
1/3 cup chopped almonds
1/2 cup butter, softened
3 pints fresh strawberries
2 lbs fresh rhubarb, cut in 1 in pieces
1 1/4 cups sugar
3 tablespoons dry tapioca
2 teaspoons freshly grated orange rind

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

STRAWBERRY RHUBARB CRUMBLE



Strawberry Rhubarb Crumble image

I LOVE baking, but my problem is I make a big recipe & then I get sick of it before it is all eaten. So I bought a small-batch baking book! The recipes are great & they make just enough for one or two to enjoy. That way you can try lots more recipes! this is one of these great small batch recipes. Enjoy!

Provided by Kennybabe

Categories     Dessert

Time 45m

Yield 2 crisps, 2 serving(s)

Number Of Ingredients 10

1 cup strawberry, halved
1/2 cup rhubarb, chopped to 1/2 inch thick slices
2 tablespoons sugar
2 teaspoons all-purpose flour
1 pinch ground cloves
1 pinch salt
3 tablespoons all-purpose flour
2 tablespoons sugar
1 pinch salt
2 tablespoons unsalted butter, cold and diced

Steps:

  • Preheat oven to 350°F Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set aside.
  • Make the filling: Place fruit, sugar, flour, cloves and salt into a med. mixing bowl and toss to mix well. Spoon mixture into prepared dishes, dividing evenly.
  • Make the topping:Place flour sugar and salt in small bowl and blend well. Add butter pieces and toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until you have coarse crumbs. There is no lose flour and the mixture looks pale yellow. Spoon evenly over filling.
  • Bake until topping is pale gold and fruit filling is bubbling, 30 minutes. Remove dishes from oven and let cool on a rack for 10- 15 minute Serve warm or at room temperature with ice cream or topping of your choice.

Nutrition Facts : Calories 279, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 159.2, Carbohydrate 42.6, Fiber 2.4, Sugar 29.1, Protein 2.3

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