Rhubarb Blueberry Crumble Recipe 445

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RHUBARB BLUEBERRY CRUMBLE



Rhubarb Blueberry Crumble image

Here is a quick and easy dessert to celebrate rhubarb season!

Provided by Land O'Lakes

Categories     Cobbler     Blueberry     Rhubarb     Vegetable     Fruit     Dessert

Yield 9 servings

Number Of Ingredients 16

Topping
1/2 cup uncooked old-fashioned oats
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar
1/2 cup finely chopped hazelnuts (filberts), * if desired
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg, if desired
1/2 cup Land O Lakes® Butter softened
Filling
8 stalks (4 cups) fresh rhubarb, ** sliced into 1/2-inch pieces
1 cup fresh blueberries ***
3/4 cup sugar
2 tablespoons cornstarch
3/4 cup water
1 teaspoon vanilla extract
Ice cream, if desired

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

RHUBARB-BLUEBERRY CRUMBLE



Rhubarb-Blueberry Crumble image

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

2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups fresh blueberries
3 cups sliced fresh or frozen rhubarb, thawed
TOPPING:
3/4 cup biscuit/baking mix
1/3 cup sugar
1/8 teaspoon salt
1/3 cup cold unsalted butter, cubed
1/2 cup old-fashioned oats
1/2 cup chopped almonds

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.

BLUEBERRY-RHUBARB CRUMBLE



Blueberry-Rhubarb Crumble image

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

6 cups fresh or frozen unsweetened blueberries
4 cups diced fresh or frozen rhubarb
1 cup sugar
1/4 cup all-purpose flour
TOPPING:
1 cup quick-cooking oats
1 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 cup cold butter
Whipped cream, optional

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.

STRAWBERRY-RHUBARB CRUMBLE



Strawberry-Rhubarb Crumble image

"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

1 1/3 cups all-purpose flour
1 teaspoon baking powder
3 tablespoons granulated sugar
3 tablespoons demerara or turbinado sugar
Grated zest of 1 lemon
10 tablespoons unsalted butter, melted
1 1/2 cups 1-inch pieces chopped rhubarb
1 quart strawberries plus a few extras, hulled and quartered
Juice of 1 lemon
1/2 cup granulated sugar
3 tablespoons cornstarch
Pinch of salt
Vanilla ice cream, freshly whipped cream or plain Greek yogurt, for serving

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

¼ cup brown sugar
¼ cup white sugar
¼ cup oats
1 teaspoon all-purpose flour
1 pinch ground cinnamon
1 cup chopped rhubarb
1 cup blueberries
½ cup all-purpose flour
⅓ cup oats
1 pinch ground cinnamon
1 pinch ground nutmeg
½ cup melted butter, divided

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-BLUEBERRY CRUMBLE RECIPE - (4.4/5)



Rhubarb-Blueberry Crumble Recipe - (4.4/5) image

Provided by carol gorman

Number Of Ingredients 12

TOPPING:
2/3 cup sugar
2 tablespoons cornstarch
1/4 teaspoon salt
3 cups fresh blueberries
3 cups rhubarb, sliced fresh or frozen and thawed
3/4 cup biscuit/baking mix
1/3 cup sugar
1/8 teaspoon salt
1/3 cup cold unsalted butter, cubed
1/2 cup old-fashioned oats
1/2 cup almonds, chopped

Steps:

  • Preheat oven to 375°F. In a large bowl, mix sugar, cornstarch and salt. Add blueberries and rhubarb; toss to coat. Transfer to a greased 8-inch 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 40 to 45 minutes or until filling is bubbly and topping is golden brown.

RHUBARB-BERRY CRUMBLES



Rhubarb-Berry Crumbles image

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

1 1/2 pounds rhubarb, cut crosswise into 1/4-inch-thick slices, leaves discarded
2 cups raspberries, or sliced strawberries, or a combination
1 1/4 cups sugar
2 tablespoons instant tapioca
1/2 teaspoon finely grated orange zest, plus 2 tablespoons fresh orange juice
Pinch of salt
Crumble Topping for Rhubarb-Berry Crumbles
Vanilla yogurt, for serving (optional)

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.

RHUBARB CRUMBLES



Rhubarb Crumbles image

Rhubarb crumble makes a scrumptious dessert that's served with ice cream.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 4

Number Of Ingredients 6

3 cups sliced fresh or frozen (do not thaw) rhubarb
1/4 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup Gold Medal™ all-purpose flour
6 tablespoons cold butter
Vanilla ice cream, if desired

Steps:

  • Heat oven to 450°F. Spray 4 (8-oz) individual baking dishes (ramekins) with cooking spray. Place baking dishes on cookie sheet.
  • Divide rhubarb among baking dishes; sprinkle evenly with cinnamon.
  • In small bowl, mix sugar and flour. Cut in butter, using pastry blender or fork, until mixture looks like coarse meal. Sprinkle evenly over rhubarb.
  • Bake 15 minutes. Reduce oven temperature to 375°F; bake 25 minutes longer or until rhubarb is tender and topping is lightly browned. Serve warm with ice cream.

Nutrition Facts : Calories 540, Carbohydrate 76 g, Fat 5, Fiber 3 g, Protein 6 g, SaturatedFat 16 g, ServingSize 1 Serving, Sodium 210 mg

RHUBARB AND BERRY CRUMBLE



Rhubarb and Berry Crumble image

Provided by Florence Fabricant

Categories     dessert

Time 45m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons unsalted butter
1 pound fresh rhubarb
1 cup fresh strawberries, hulled and halved
1 cup fresh raspberries
1 1/2 teaspoons ground ginger
1 cup brown sugar
2 tablespoons flour
1/2 cup rolled oats
1/2 pint vanilla ice cream

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

EASY RHUBARB CRUMBLE



Easy Rhubarb Crumble image

One bowl, one baking dish, and a delightfully tart, easy summer treat. Serve warm with ice cream.

Provided by Shelly Z

Time 45m

Yield 8

Number Of Ingredients 10

4 cups chopped rhubarb, or more to taste
1 cup white sugar
2 tablespoons all-purpose flour
2 large eggs
½ cup all-purpose flour
½ cup brown sugar
¼ cup rolled oats
1 teaspoon baking powder
½ teaspoon salt
6 tablespoons unsalted butter, softened

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
  • Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
  • Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
  • Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.

Nutrition Facts : Calories 301.5 calories, Carbohydrate 50.7 g, Cholesterol 69.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 231.6 mg, Sugar 39.1 g

BEST BLUEBERRY RHUBARB CRUMBLE



Best Blueberry Rhubarb Crumble image

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

1 cup granulated sugar
3 tablespoons cornstarch
3 cups rhubarb (1/4 inch slices)
2 cups blueberries (frozen work great)
3 tablespoons unsweetened apple juice
1 tablespoon fresh lemon juice (bottled is fine)
1 tablespoon butter
3/4 cup flour
3/4 cup brown sugar
6 tablespoons butter
1 teaspoon cinnamon

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

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Preheat your oven to 395°F/200°C. Make rhubarb crumble filling. Place your rhubarb chunks into a large saucepan over medium heat, add brown sugar and stir to combine. Simmer for 10 minutes with the lid on, stirring occasionally, add additional sugar if needed, the rhubarb should be soft but still holding its shape.
From splashoftaste.com


STRAWBERRY RHUBARB CRUMBLE - EASY FAMILY-FRIENDLY RECIPES
2017-05-25 Sprinkle the white sugar and use a spoon to stir the sugar evenly throughout the strawberry and rhubarb. Make sure that the fruit is an even layer on the bottom of the baking dish. In a large bowl mix together the butter, sugar, flour and rolled oats until crumbly. Sprinkle crumb mixture evenly on top of the fruit and gently pat the crumble down.
From theblackpeppercorn.com


BEST EVER ONE-BOWL STRAWBERRY RHUBARB CRUMBLE - BLUE BOWL
2022-06-16 How to Make this Recipe Step-by-Step: Step 1: Stir together your filling of the rhubarb, strawberries, corn starch, lemon juice, sugar, and vanilla right in the baking dish. It will get nice and juicy while you prepare the topping. Step 2: Stir together melted butter, sugar, flour, and a pinch of salt for the topping.
From bluebowlrecipes.com


VEGAN BLUEBERRY RHUBARB CRUMBLE BARS | LOVE ME, FEED ME
2016-06-06 Instructions. In a small pot, combine rhubarb, blueberries, and water. Bring to a light boil over medium high heat. Reduce heat and let simmer for 4-5 minutes as it thickens, stirring occasionally and breaking up the rhubarb. Once the rhubarb is soft and it has begun to thicken, remove from heat and stir in the chia seeds.
From lovemefeedme.net


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