Rhubard Berry Crumble Recipes
STRAWBERRY RHUBARB CRISP
Steps:
- Preheat the oven to 350 degrees F.
- For the fruit, toss the rhubarb, strawberries, 3/4 cup of the granulated sugar and the orange zest together in a large bowl. In a measuring cup, dissolve the cornstarch in the orange juice and then mix it into the fruit. Pour the mixture into an 8-by-11-inch baking dish and place it on a sheet pan lined with parchment paper.
- For the topping, in the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the remaining 1/2 cup granulated sugar, the brown sugar, salt and oatmeal. With the mixer on low speed, add the butter and mix until the dry ingredients are moist and the mixture is in crumbles. Sprinkle the topping over the fruit, covering it completely, and bake for 1 hour, until the fruit is bubbling and the topping is golden brown. Serve warm with ice cream.
RHUBARB-BLUEBERRY CRUMBLE
Rhubarb and strawberry often go together, but blueberries give rhubarb a fresh and summery touch. - Mike Schulz, Tawas City, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, mix baking mix, sugar and salt. Cut in butter until crumbly; stir in oats and almonds. Sprinkle over filling. Bake until filling is bubbly and topping is golden brown, 40-45 minutes.
Nutrition Facts : Calories 324 calories, Fat 14g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 255mg sodium, Carbohydrate 49g carbohydrate (32g sugars, Fiber 4g fiber), Protein 4g protein.
RHUBARB BLUEBERRY CRUMBLE
Steps:
- Heat oven to 350°F.
- Combine all topping ingredients except butter in bowl. Mix in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside.
- Combine rhubarb and blueberries in bowl. Place mixture into ungreased 8- or 9-inch square baking dish. Set aside.
- Combine sugar and cornstarch in 2-quart saucepan. Add water; mix well. Cook, stirring occasionally, over medium heat until mixture comes to a boil. Continue cooking 1-2 minutes or until mixture is thickened. Stir in vanilla. Pour over fruit.
- Sprinkle topping over filling. Bake 30-35 minutes or until bubbly and topping is lightly browned. Cool 15 minutes. Serve warm with ice cream, if desired.
Nutrition Facts : Calories 470 calories, Fat 22 grams, SaturatedFat grams, Transfat grams, Cholesterol 40 milligrams, Sodium 140 milligrams, Carbohydrate 67 grams, Fiber 4 grams, Sugar grams, Protein 5 grams
BERRY DELICIOUS RHUBARB CRISP
What a perfect springtime dessert! It's filled with color and fresh fruit flavor the whole family will savor. I sometimes grate about a tablespoonful of fresh orange or lemon zest and add it to the crumb mixture for extra flavor. -Sharon Hadinger, Dublin, Ohio
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a small bowl, combine the flour, brown sugar, oats, butter, 1 teaspoon vanilla and cinnamon. Set aside 1 cup for topping; press remaining crumb mixture into a greased 8-in. square baking dish. Top with rhubarb, strawberries and blackberries. , In a small saucepan, combine sugar and cornstarch. Stir in water. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in remaining vanilla. Pour over fruit; sprinkle with remaining crumb mixture. , Bake at 350° for 25-30 minutes or until bubbly. Serve with ice cream.
Nutrition Facts : Calories 329 calories, Fat 11g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 83mg sodium, Carbohydrate 56g carbohydrate (38g sugars, Fiber 3g fiber), Protein 3g protein.
BLUEBERRY RHUBARB CRISP
Like apple crisp, but a springtime desert. IMO 10 times better. Serve alone, with ice cream or whipped cream. I got this from cooks.com but had to guess the remainder of the recipe as it ended at step 2.
Provided by veggienut
Categories Dessert
Time 45m
Yield 1 8X8 Pan
Number Of Ingredients 10
Steps:
- Make topping: In large bowl, combine flour, oats, sugar. With fork mix in butter to make a crumbly mixture.
- In lightly greased 8x8x2 dish, combine all filling ingredients. Add 1/4 cup water; stir to mix.
- Sprinkle topping over mixture.
- Bake at 350°F for 30 minutes.
RHUBARB-BERRY CRUMBLES
A crumble is the British name for a blend of berries or other fruit with a textured sugary topping, often with oats; the result is all but synonymous with a crisp. Our individual servings include rhubarb, strawberries, and raspberries nestled under an oatless blend of butter, brown sugar, flour, salt, and grated orange zest.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Stir together rhubarb, berries, sugar, tapioca, orange zest, orange juice, and salt in a bowl. Let stand 15 minutes, stirring occasionally.
- Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity and 5 1/2 inches in diameter). Transfer baking dishes to a rimmed baking sheet lined with parchment paper. Sprinkle with topping, dividing evenly.
- Bake until topping turns golden and juices are bubbling, 30 to 35 minutes. Let cool on sheet on a wire rack 30 minutes. Serve with yogurt, if desired.
GLENN'S RHUBARB CRUMBLE
I modified this recipe with an extra 1/4 cup white sugar. I also added a modifier so that you can make extra streusel to smash around the bottom and sides to form a crust. The crumble on the top is extremely delicious!
Provided by J. Glenn Kunzler
Categories Desserts Crisps and Crumbles Recipes Rhubarb Crisps and Crumbles Recipes
Time 55m
Yield 12
Number Of Ingredients 10
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.
Nutrition Facts : Calories 386 calories, Carbohydrate 57.9 g, Cholesterol 56.2 mg, Fat 16.4 g, Fiber 1.8 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 121.9 mg, Sugar 39.1 g
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.
"BLUEBARB" BLUEBERRY RHUBARB CRISP
I created this dessert because I still had tons of rhubarb hanging around in my freezer and I was sick of the go-to strawberry/rhubarb combination. It turned out amazingly! The tart taste of rhubarb is, not surprisingly, complemented by blueberry. Delicious with a scoop of vanilla ice cream.
Provided by Chloe
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk brown sugar, white sugar, 1/4 cup oats, 1 teaspoon flour, and a pinch of cinnamon together in a bowl. Add rhubarb and blueberries; stir to coat. Pour mixture into a small baking dish.
- Stir 1/2 cup flour, 1/3 cup oats, cinnamon, and nutmeg together in a bowl; add enough butter to create a crumbly topping, about 1/2 of the butter. Sprinkle crumbly topping over rhubarb mixture, and drizzle remaining butter over the top.
- Bake in the preheated oven until golden and bubbling, 20 to 30 minutes. Cool for 5 minutes before serving.
Nutrition Facts : Calories 291.8 calories, Carbohydrate 35.7 g, Cholesterol 40.7 mg, Fat 16.1 g, Fiber 2.2 g, Protein 2.7 g, SaturatedFat 9.9 g, Sodium 113.3 mg, Sugar 20 g
RHUBARB AND BERRY CRUMBLE
Steps:
- Preheat oven to 400 degrees. Butter a four-cup baking dish with one-half tablespoon of the butter.
- Remove any leaves from the rhubarb stalks. Dice the rhubarb. Place in a bowl and mix with the strawberries, raspberries, a teaspoon of ginger and three-fourths cup of sugar. Spread into the baking dish. Dot with one-half tablespoon of butter.
- With a fork or your fingertips mix the remaining sugar and ginger with the flour and oats. Cut the remaining butter in bits and mix them in until crumbly. Spread this mixture over the rhubarb.
- Place in the oven and bake 25 to 30 minutes, until top is browned and fruit begins to bubble. Allow to cool 20 minutes, then serve with ice cream.
Nutrition Facts : @context http, Calories 388, UnsaturatedFat 5 grams, Carbohydrate 65 grams, Fat 14 grams, Fiber 6 grams, Protein 5 grams, SaturatedFat 8 grams, Sodium 44 milligrams, Sugar 47 grams, TransFat 0 grams
RHUBARD - BERRY CRUMBLE
Steps:
- . Preheat oven to 375°. Stir together rhubarb, berries, sugar, tapioca, orange zest, orange juice, and salt in a bowl. Let stand 15 minutes, stirring occasionally. 2. Divide rhubarb mixture among 6 small ceramic baking dishes (1 cup capacity and 5 1/2 inches in diameter). Transfer baking dishes to a rimmed baking sheet lined with parchment paper. Sprinkle with topping, dividing evenly. 3. Bake until topping turns golden and juices are bubbling, 30 to 35 minutes. Let cool on sheet on a wire rack 30 minutes. Serve with yogurt, if desired.
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- Bring a saucepan of water to the boil. Add the rhubarb and cook over high heat for 2 minutes, or until just tender. Drain well and place in a bowl.
- Add the blackberries, orange zest and 80 g (2 3/4 oz/ 1/3 cup) of the sugar and gently mix together. Taste and add a little more sugar if needed. Spoon the rhubarb mixture into the baking dish.
- In a bowl, mix together the flour, ground almonds, ginger and remaining sugar. Using your fingertips, rub the butter into the flour mixture until it resembles coarse breadcrumbs. Sprinkle the crumble mixture over the fruit, pressing down lightly, don't press it down too firmly, or the topping will become flat and dense.
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- Add rhubarb and berries to a greased pie pan, then pour the sugar and arrowroot on top. Use a spoon to stir everything together so that the berries are coated with the arrowroot.
- In a separate bowl, combine the flour, sugar and cinnamon and stir together. Pour the melted butter over top, then use a spoon to stir everything together. The mixture should be crumbly--that's a good thing!
- Use your hands to sprinkle the almond flour crumble over top of the fruit mixture, making sure all the fruit is covered.
RHUBARB BERRY CRISP RECIPE
From twopeasandtheirpod.com
Estimated Reading Time 4 mins
- Preheat the oven to 375 degrees F. Grease 7 (6 oz) ramekins with cooking spray and place on a large baking sheet. Set aside.
- First, make the filling. In a large bowl, combine rhubarb and berries. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Add the sugar mixture to the rhubarb and berries. Add the orange juice, vanilla, and cornstarch. Stir gently to combine. Set aside.
- In a medium bowl, combine oats, flour, brown sugar, ground cinnamon, salt, and melted butter. Stir until mixture is moistened.
- Spoon rhubarb and berry mixture into prepared ramekins, about 3/4 full. Crumble oat topping over the rhubarb and berries evenly. Bake for 25-30 minutes or until topping is browned and rhubarb berry mixture is bubbling. Serve warm or at room temperature with ice cream or whipped cream, if desired.
RHUBARB AND BERRY CRISP RECIPE - THE ELLIOTT HOMESTEAD
From theelliotthomestead.com
Estimated Reading Time 4 mins
- Rinse the rhubarb stems and cut them into inch long pieces. Place in a medium sized saucepan. Add in those succulent berries.
- To the saucepan, add in 1/2 cup rapadura (or sweetener of choice) and the water. Cover and simmer for 5 minutes.
- While the rhubarb and berries are simmering, combine the cold butter, flour, oats, freshly grated ginger, and remaining 1/2 cup of rapadura (or sweetener of choice) in a bowl. Use a pastry cutter or your fingers to work the butter through the flour mixture until it resembles a rough crumb texture.
- Transfer the simmered rhubarb and berries into a baking dish of choice. Top with the flour mixture.
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- Preheat oven to 350 degrees F. For topping, in a medium bowl combine the crushed biscotti, all-purpose flour, brown sugar, whole-wheat flour and salt. Using your fingers, work butter into biscotti mixture until incorporated.
- In a large bowl stir together the sugar, brown sugar, all-purpose flour and vanilla. Add fruit; toss gently to coat.
- Coat a 2-quart shallow baking dish with cooking spray. Transfer fruit mixture to prepared dish. Sprinkle with topping.
- Bake 40 minutes or until filling is thickened and bubbly. Cool 30 minutes before serving. If desired, serve with whipped topping and sprinkle with additional crushed biscotti.
RHUBARB BERRY CRISP - THE BAKING CHOCOLATESS
From thebakingchocolatess.com
- Preheat oven to 375°F. Grease an 8-inch or 7-inch x 11-inch baking dish that can hold about 2 quarts. Set aside.
- Make the filling: Combine strawberries, rhubarb and cherries with the flour and sugar in a large bowl. Toss gently until combine, then spoon and spread into prepared baking dish.
- Shortcut Filling Version: Use a can of strawberry pie filling and a can of cherry pie filling and just add in small, chopped rhubarb. No extra sugar or flour needed. Just mix it all together and you have instant filling, ready to bake because the rhubarb is raw to start with. Make sure you cut the rhubarb in small ½ inch chunks, so it cooks through thoroughly.
- In a small bowl, combine the flour, oats, brown sugar, baking powder and salt. Cut in butter using a fork or pastry cutter until mixture resembles coarse crumbs. Sprinkle the streusel mixture over rhubarb berry mixture. Add some additional oats on top for visuals if desired.
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