BLUEBERRY-RHUBARB CRUMBLE
A dollop of whipped topping adds a nice finishing touch to this satisfying crumble. Sometimes I drizzle a little flavored coffee creamer on top instead of the whipped topping. -Nancy Sousley, Lafayette, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine blueberries, rhubarb, sugar and flour. Transfer to a greased 13x9-in. baking dish., For topping, in a large bowl, combine oats, brown sugar, flour, nutmeg and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture., Bake 45-55 minutes or until the fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm; dollop with whipped cream if desired.
Nutrition Facts : Calories 305 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 64mg sodium, Carbohydrate 58g carbohydrate (42g sugars, Fiber 3g fiber), Protein 3g protein.
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.
STRAWBERRY-RHUBARB CRUMBLE
"I love crumbles because it's easy to change up the fruit based on what's in season. rhubarb is very tart, so I combine it with strawberries to mellow out the flavor," says Bobby.
Provided by Bobby Flay
Categories dessert
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
- Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
- Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.
"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-RASPBERRY CRUNCH
Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.
Provided by VSCOLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
- In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in preheated oven for 45 minutes, or until rhubarb is tender.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g
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.
BEST BLUEBERRY RHUBARB CRUMBLE
This recipe tastes so good I almost didn't post it! Blueberries and rhubarb taste so yummy together. Easy and delicious... enjoy!
Provided by good2bdunn
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Thoroughly mix sugar and cornstarch in the bottom of a large pot.
- Add rhubarb, blueberries, apple juice, lemon juice and butter to pot.
- Stir to combine with sugar and cornstarch.
- Continue to stir and cook over medium heat until thick and glossy.
- Transfer to pie pan. Top with crumble.
- Bake for 30 - 35 minutes.
- Enjoy with vanilla ice cream -- yummy!
Nutrition Facts : Calories 470.5, Fat 13.9, SaturatedFat 8.6, Cholesterol 35.6, Sodium 130.3, Carbohydrate 87.2, Fiber 3, Sugar 66.4, Protein 2.8
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
STRAWBERRY & RHUBARB CRUMBLE
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
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
RHUBARB & STRAWBERRY CRUMBLE
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
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
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