Rhubarb Nutty Crumble Recipes

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.

OATY NUTTY APPLE CRUMBLE

Steps:

• Heat oven to 200C/180C fan/gas 6. In a bowl, mix the apples with the lemon juice, cinnamon, 1 tbsp of flour, 15g of butter and 1 tbsp of brown sugar. Place in a small glass baking dish, cover with cling film and cook in the microwave for 5 mins at 600W, or slightly less time if you have a higher wattage.
• Meanwhile, rub the remaining flour, butter, sugar, oats and nuts with your fingers to a crumble-like but chunky texture.
• Spoon the cooked apples into an ovenproof dish. Scatter over the crumble and bake in the oven for 20 mins until crisp. Serve with ice cream or crème fraîche.

RHUBARB CRUMBLE

Steps:

• Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.
• Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.
• Heat oven to 200C/180C fan/gas 6.
• To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.
• Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.
• Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.
• Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

EASY RHUBARB CRUMBLE

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.

RHUBARB NUTTY CRUMBLE

Steps:

• Preheat oven to 375°F.
• Mix fruit, sugar, flour, butter and port in large bowl to combine.
• Divide mixture among eight 1-cup ramekins. Place ramekins on large baking sheet and bake fruit mixture 10 - 15 minutes.
• Meanwhile, prepare crumble:
• Mix golden brown sugar, chopped walnuts, flour and butter in medium bowl.
• Crumble over hot rhubarb mixture, dividing equally.
• Place back in the oven and bake until rhubarb mixture is tender and bubbling, and crumble is golden brown, approximately 20 minutes.
• Serve warm with a scoop of your favourite vanilla ice cream.
• At Manor Inn, they serve crumble with some fresh blackberries, strawberries and a drizzle of strawberry puree with cream.

RHUBARB CRUMBLE

Steps:

• Preheat the oven to 425 degrees. In a food processor, combine the flour and butter with a tablespoon of sugar. Process until the mixture is like bread crumbs and is just beginning to clump. Put it in a bowl.
• Butter a large baking dish and add the rhubarb. Sprinkle it with the remaining sugar, reserving a tablespoonful. Peel the cardamom pods, and sprinkle the seeds over the rhubarb. Spread the crumble topping evenly over the rhubarb, and sprinkle with the remaining tablespoon of sugar.
• Bake 25 to 30 minutes, or until the topping is golden and the juices are bubbling. Serve warm or at room temperature, with creme fraiche or whipped cream passed separately.

STRAWBERRY RHUBARB EINKORN CRUMBLE

Steps:

• Crumble Topping
• Melt the butter in the microwave on low power.
• In a separate bowl, whisk together the flour, sugar(s), baking powder, salt, and lemon zest.
• Combine the dry and wet ingredients, including the optional sourdough starter.
• Refrigerate while you prep the fruit.
• Fruit Filling
• Wash and slice the rhubarb and strawberries.
• In a different bowl, whisk together the sugar, cornstarch or tapioca flour, and lemon juice.
• Pour the liquid over the fruit and mix thoroughly
• Assembly and Baking
• Preheat your oven to 375F and lightly oil a 9"x13" glass baking dish.
• Spread the fruit mixture in the baking dish and top with the crumble. Break up some of the larger crumble chunks, but keep variation in the size of the pieces.
• Place the dish in your preheated oven and bake for 40 minutes or until the crumble is lightly toasted and the fruit is bubbling/boiling. If you use extra fruit filling, put a baking sheet under your pan to catch any overflow.

RHUBARB AND RASPBERRY CHOCOLATE MACADAMIA NUT CRUMBLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine rhubarb, raspberries, white sugar, orange juice, cornstarch, and cinnamon together in a casserole dish; cover with aluminum foil.
• Bake in the preheated oven for 10 minutes.
• Heat a skillet over medium-high heat; cook and stir macadamia nuts until toasted and fragrant, about 5 minutes. Combine macadamia nuts, flour, oats, butter, brown sugar, and dark chocolate in a food processor; pulse until crumbly.
• Remove aluminum foil from casserole dish and stir rhubarb mixture; top with oat mixture.
• Bake in the preheated oven until rhubarb is soft and top is lightly browned, about 45 minutes.

RHUBARB CRUMBLE

Steps:

• Prepare the filling: Toss the rhubarb cubes with sugar and flour. Set aside and let macerate while you make the topping, about 20 minutes.
• Make the topping: Put flour, sugar, baking powder, salt, ginger and cinnamon in a bowl, and stir together. Add butter and work into flour with fingers or a fork, as if making pie dough. The mixture will be loose and crumbly. Stir in the pistachios, if using.
• Heat oven to 375 degrees. Transfer sugared rhubarb to a 9-inch baking dish, about 3 inches deep. Sprinkle topping loosely over fruit to a depth of about 1 inch.
• Place dish on a baking sheet and bake for about 1 hour, until topping is golden and filling is visibly bubbling at the edges. Cool slightly before serving.