Best Strawberry And Rhubarb Crumble Recipes

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

Ingredients

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 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

Ingredients

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

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