Individual Rhubarb And Orange Crumbles Recipes

INDIVIDUAL RHUBARB AND ORANGE CRUMBLES

Individual Rhubarb and Orange Crumbles image

Crumbles are traditional family desserts that can be prepared with almost any fruit. This sophisticated rendition includes toasted almonds in the topping for extra crunch.

Yield Serves 6

Number Of Ingredients 12

Ingredients

2/3 cup whole wheat flour
1/2 cup whole almonds
5 tablespoons sugar
5 tablespoons (packed) golden brown sugar
7 tablespoons chilled unsalted butter, cut into pieces
2/3 cup chopped toasted almonds
2 pounds fresh rhubarb, trimmed, cut into 1/2-inch lengths
1/2 cup orange juice
6 tablespoons sugar
1 tablespoon grated orange peel
1 tablespoon all purpose flour
Vanilla ice cream or sweetened whipped cream

Steps:

Combine flour, 1/2 cup whole almonds and both sugars in processor. Blend mixture until almonds are finely ground. Add butter and process until moist clumps form, using on/off turns. Transfer to bowl. Mix in chopped toasted almonds. (Can be prepared 1 day ahead. Cover and refrigerate.)
Preheat oven to 400°F. Combine rhubarb, orange juice, 5 tablespoons sugar and orange peel in heavy large saucepan. Bring to simmer over medium heat. Cook until rhubarb is tender but intact, stirring occasionally, about 10 minutes. Using slotted spoon, divide warm rhubarb among six 1 1/4-cup custard cups, leaving excess juices behind. Blend 1 tablespoon flour and 1 tablespoon sugar in small bowl. Whisk into juices in saucepan. Stir over medium-low heat until mixture boils and thickens, about 1 minute. Divide juice mixture equally among custard cups and stir into rhubarb.
Sprinkle topping over filling, dividing equally. Bake until topping is deep golden brown, about 20 minutes. Cool crumbles on rack 15 minutes. Serve warm with ice cream or sweetened whipped cream.

INDIVIDUAL RHUBARB CRUMBLES WITH GINGER ICE CREAM

Individual Rhubarb Crumbles With Ginger Ice Cream image

Make and share this Individual Rhubarb Crumbles With Ginger Ice Cream recipe from Food.com.

Provided by Abby Girl

Categories Dessert

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 pint vanilla ice cream
2 tablespoons candied ginger, finely chopped (or to taste)
1 lb rhubarb, cut into 2-inch pieces
1/4 cup brown sugar
1/2 teaspoon ginger
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon orange rind, grated
1 tablespoon butter
1/2 cup oatmeal
1/2 cup flour
1/2 cup brown sugar
1/2 teaspoon kosher salt
1/4 cup butter

Steps:

Ice Cream: Soften ice cream. Beat in candied ginger and refreeze.
Preheat oven to 375.
Combine rhubarb, brown sugar, ginger, cinnamon, nutmeg, grated orange rind and butter in a bowl. Spoon mixture into 4 well buttered 1 cup dishes.
Combine oatmeal, brown sugar and salt in a medium bowl. Cut in butter until mixture resembles coarse bread crumbs. Sprinkle generously over fruit.
Bake for 30 - 40 minutes or until top is golden and juices are bubbling.

Nutrition Facts : Calories 549.2, Fat 23.3, SaturatedFat 14.2, Cholesterol 69.6, Sodium 398.9, Carbohydrate 81.6, Fiber 4.2, Sugar 56.3, Protein 7

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