Luxury Rhubarb Crumble Recipes

RHUBARB CRUMBLE

Steps:

• Preheat oven to 350°. Combine rhubarb, apples and strawberries; spoon into a greased 8-in. square baking dish. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Set aside. , In a bowl, combine flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in brown sugar and oats. Sprinkle over rhubarb mixture. , Bake at 350° for 40-50 minutes or until lightly browned. Serve warm or cold, with a scoop of ice cream if desired.

GLENN'S RHUBARB CRUMBLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Combine rhubarb, white sugar, 2 tablespoons flour, egg, and 1/2 teaspoon cinnamon together in a large bowl until evenly coated. Spread rhubarb mixture into the prepared baking dish.
• Mix 1 1/2 cup flour, brown sugar, oats, and 1/2 teaspoon cinnamon together in a separate bowl. Cut in butter using a pastry cutter or two forks until topping is crumbly. Sprinkle topping over rhubarb layer.
• Bake in the preheated oven until hot and bubbling, about 40 minutes. Serve hot or cold.

BEST-EVER FRUIT CRUMBLE

Steps:

• You can't go wrong with an old-fashioned crumble. Everyone loves it, and it's lovely and easy!
• Preheat your oven to 200ºC/400ºF/gas 6.
• Sift the flour into a bowl and add the sugar, salt and ginger.
• Cut the cold butter into chunks and rub it into the flour mix with your hands until you get a mixture that looks a bit like fine breadcrumbs. This is the crumble topping.
• To make the filling, boil the water and sugar together, then carefully drop in the pear chunks and simmer gently for a couple of minutes.
• Add the chopped ginger and the lime zest and juice to the pan and stir. Spoon the mixture into one large ovenproof dish or four small ones.
• Sprinkle the crumble topping over the top of the fruit, piling it high in the middle of the dish and leaving space at the edge for the caramel to bubble up.
• Bake in the preheated oven for 25 to 30 minutes until the pears are cooked and bubbling and the crumble is golden on top. Serve with custard or a dollop of crème fraîche with lime zest grated over, if you like.
• Tip: This crumble will work well with apples instead, if you prefer.

RHUBARB & APPLE CRUMBLE

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.

RHUBARB CRUMBLE

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4.
• Cut the rhubarb into 7½cm/3in long sticks and place on an oven tray. Sprinkle with 4 tablespoons of water and the caster sugar. Roast for 10 minutes. Sprinkle over the ginger and mix well.
• Fill an ovenproof dish about 4cm/1½in deep with the rhubarb.
• Rub the butter into the flour then mix in the demerara sugar to make the crumble topping. Sprinkle over the rhubarb and bake for 35-45 minutes, or until the crumble topping is crisp and golden-brown and the rhubarb filling has softened and is bubbling.
• Allow to cool slightly before serving with double cream.

RHUBARB CRUMBLE

Steps:

• Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

LUXURY RHUBARB CRUMBLE

Steps:

• Preheat oven to 180C/350F/Gas 4 and lightly grease a 9-inch round pie tin with butter.
• Put all crumble topping ingredients into a food processor and blitz until ingredients are well mixed but not too finely chopped.
• Place all crumble filling ingredients into a pot and cook for around 5 minutes over a medium heat on the stove stirring until all sugar has dissolved and the rhubarb has softened but still retaining some shape.
• Pour crumble filling into the greased pan and place the crumble topping on the filling , use your fingers to 'loosen' the crumble to create rough texture , do not smooth the crumble over.
• Bake in oven for around 25 minutes.
• Serve immediately alone or with clotted cream/ice-cream but if you serve the crumble after it has cooled then re-heat in oven for 5 minutes in the same temperature it was baked inches.

RHUBARB, ALMOND AND GINGER CRUMBLE

Steps:

• Begin by preparing the rhubarb. First of all wash it, then trim off the leaves and cut the stalks roughly into 1 inch (2.5 cm) chunks. Next, toss them in a bowl with the sugar and freshly grated root ginger, then place them in the baking dish and keep on one side. Now make the crumble, which couldn't be simpler, as it is all made in a food processor. All you do is place the butter, sifted flour, cinnamon, ground ginger and sugar in the processor and give it a whiz till it resembles crumbs. Next, add the almonds and process again, not too fast, until they are fairly finely chopped and there are still a few chunky bits. If you don't have a processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the almonds, which should be fairly finely chopped by hand, cinnamon, ginger and sugar. Now you need to press the rhubarb very firmly with your hands all over the base of the dish to spread it evenly without too many large lumps sticking out. Then simply sprinkle the crumble mixture all over the rhubarb, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface. Now bake the crumble on the centre shelf of the oven for 35-40 minutes, by which time the rhubarb will be soft and the topping golden brown and crisp. Leave it to rest for 10-15 minutes before serving, then serve it warm with custard, pouring cream or ice cream.

THE BEST EVER APPLE CRUMBLE

Steps:

• Begin by preparing the apples. I always find the best way to do this is to cut them first into quarters, then pare off the peel with a potato peeler (or leave it on, whichever you prefer) and slice out the cores. Now cut them into thickish slices and toss them in a bowl with the sugar, cinnamon and ground cloves, then place them in the baking dish. For the crumble all you do is place the butter, sifted flour, cinnamon and sugar in a processor and give it a whiz till it resembles crumbs. Next add the almonds and pulse, until they are roughly chopped and chunky. If you don't have a food processor, in a large bowl, rub the butter into the sifted flour until it resembles crumbs, then stir in the cinnamon, sugar and almonds, which should be roughly chopped by hand. Now spoon the crumble mixture all over the apples, spreading it right up to the edges of the dish, and, using the flat of your hands, press it down quite firmly all over; the more tightly it is packed together the crisper it will be. Then finish off by lightly running a fork all over the surface. Bake the crumble on the centre shelf of the oven for 40-45 minutes, until the topping is well browned and crisp. Leave it to rest for 10 minutes before serving with well-chilled crème fraîche or clotted cream. Nutrition 561kcals/54.3g carbohydrate/35.0g sugars/37.0g fat/18.5g saturated fat/0.4g salt per serving