Best Strawberry Rhubarb Super Crumble Recipes

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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 CRISP



Strawberry Rhubarb Crisp image

Gorgeous red fruit bubbling away beneath a crunchy oat streusel topping -- this strawberry rhubarb crisp is one of the easiest and best desserts I know.

Provided by Jennifer Segal

Categories     Desserts

Time 1h10m

Yield 6-8

Number Of Ingredients 13

1 pound rhubarb stalks, trimmed and sliced ½-inch thick
½ pound strawberries, hulled and quartered
½ cup granulated sugar
1½ tablespoons cornstarch
1 teaspoon vanilla extract
¾ cup all-purpose flour, spooned into measuring cup and leveled-off with a knife
½ cup packed light brown sugar
2 tablespoons granulated sugar
¼ teaspoon salt
6 tablespoons unsalted butter, cut into ½-inch cubes
¾ cup old fashioned rolled oats
½ cup chopped pecans
Lightly sweetened whipped cream or vanilla ice cream, for serving (optional)

Steps:

  • Preheat the oven to 350°F.
  • In a large bowl, combine the rhubarb, strawberries, sugar, cornstarch, and vanilla. Stir until the fruit is evenly coated with the sugar mixture, and the sugar mixture is no longer white.
  • Transfer the fruit mixture to a 2-quart or 8-inch baking dish (no need to butter it) and set aside while you prepare the topping.
  • In the bowl of a food processor, combine the flour, brown sugar, granulated sugar and salt. Process until well combined, about 30 seconds. Add the cold butter and pulse until the mixture resembles coarse crumbs, with a few pea-sized clumps of butter within. Transfer to a medium bowl and stir in the oats and chopped pecans.
  • Spoon the topping evenly over the fruit without packing down. Bake for 45-55 minutes, until the fruit is bubbling around the edges and the topping is golden brown. Cool for 20 minutes before serving. Spoon into shallow bowls and serve with vanilla ice cream.
  • Note: If your baking dish is shallow, place it on top of a foil-lined sheet pan to catch any spills that might bubble over the edges.
  • Note: Don't be tempted to increase the strawberries in the recipe, or you'll end up with fruit soup (they release a lot of juice).
  • Freezer-Friendly Instructions: The crisp can be frozen tightly covered for up to 3 months. Before serving, reheat it, uncovered, in a 300°F oven until heated through and crisp on top.

Nutrition Facts : Calories 332, Fat 14g, Carbohydrate 49g, Protein 4g, SaturatedFat 6g, Sugar 32g, Fiber 3g, Sodium 81mg, Cholesterol 23mg

STRAWBERRY RHUBARB CRUMBLE



Strawberry Rhubarb Crumble image

With a streusel topping and luscious fruit, this Strawberry Rhubarb Crumble recipe is such an easy dessert. Perfect for a simple on-the-fly treat.

Provided by Amy

Categories     Dessert

Time 1h10m

Number Of Ingredients 11

2 cups strawberries, (quartered)
2 cups (about 3/4 pound) rhubarb, (cleaned, ends trimmed, cut into 1/2-inch pieces)
1/2 cup granulated sugar
1 1/2 tablespoons corn starch
1/8 teaspoon kosher salt
3/4 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1 teaspoon cinnamon
1/8 teaspoon kosher salt
6 tablespoons cold unsalted butter, (cut into small pieces)

Steps:

  • Preheat oven to 375 degrees F with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.
  • In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepared baking dish.
  • For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture.
  • Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.
  • Let cool for 10-15 minutes. Serve with ice cream or whipped cream!

Nutrition Facts : ServingSize 6 servings, Calories 323 kcal, Carbohydrate 54 g, Protein 2 g, Fat 11 g, SaturatedFat 7 g, Cholesterol 30 mg, Sodium 104 mg, Fiber 2 g, Sugar 37 g

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.

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.

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

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

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