Rhubarb Strawberry Crumble With Custard Recipes

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RHUBARB & STRAWBERRY CRUMBLE WITH CUSTARD



Rhubarb & strawberry crumble with custard image

The perfect family pudding

Provided by Good Food team

Categories     Dessert, Dinner, Lunch

Time 1h15m

Number Of Ingredients 9

1 x Roasted rhubarb (see 'goes well with' below)
250g strawberries , hulled and halved
85g plain flour
50g golden caster sugar
25g ground almond
50g butter , room temperature, chopped
finely grated zest 1 small orange
2 handfuls pine nuts
serve with the best custard you can buy

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy. (Any leftover can be served with the crumble.)
  • While the fruits are roasting, prepare the crumble. Mix the flour, sugar and ground almonds, then add the butter and rub together to make coarse crumbs. Stir in the orange zest.
  • Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly. Cool a little before serving with custard and any remaining syrup.

Nutrition Facts : Calories 433 calories, Fat 21 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 58 grams carbohydrates, Sugar 35 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.22 milligram of sodium

STRAWBERRY RHUBARB CRISP



Strawberry Rhubarb Crisp image

Provided by Ina Garten

Categories     dessert

Time 1h25m

Yield 6 servings

Number Of Ingredients 12

4 cups fresh rhubarb, 1-inch diced (4 to 5 stalks)
4 cups fresh strawberries, hulled and halved, if large
1 1/4 cups granulated sugar
1 1/2 teaspoons grated orange zest
1 tablespoon cornstarch
1/2 cup freshly squeezed orange juice
1 cup all-purpose flour
1/2 cup light brown sugar, lightly packed
1/2 teaspoon kosher salt
1 cup quick-cooking (not instant) oatmeal, such as McCann's
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
Vanilla ice cream, for serving

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.

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.

STRAWBERRY & RHUBARB CRUMBLE



Strawberry & rhubarb crumble image

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

140g plain flour
50g ground almond
100g golden caster sugar
100g butter , chopped
25g flaked almond
85g golden caster sugar
1 heaped tbsp cornflour
450g strawberry , hulled and halved if large
450g rhubarb , cut into chunky lengths
vanilla ice cream , to serve (optional)

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

STRAWBERRY RHUBARB CUSTARD PIE



Strawberry Rhubarb Custard Pie image

One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.

Provided by Chef John

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 2h20m

Yield 8

Number Of Ingredients 11

1 (9 inch) unbaked pie crust (see footnote for recipe link)
3 cups rhubarb, sliced 1/4-inch thick
1 cup fresh strawberries, quartered
3 large eggs
1 ½ cups white sugar
3 tablespoons milk
3 tablespoons all-purpose flour
¼ teaspoon freshly grated nutmeg
1 tablespoon butter, diced
2 tablespoons strawberry jam
¼ teaspoon water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
  • Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
  • Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
  • Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
  • Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.

Nutrition Facts : Calories 341.9 calories, Carbohydrate 57.4 g, Cholesterol 74 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 159.4 mg, Sugar 41.8 g

STRAWBERRY-RHUBARB CRUMBLE



Strawberry-Rhubarb Crumble image

I'm a 14 year-old with Celiac Disease. It's hard to find desserts I can eat, so I created this healthy and gluten-free strawberry rhubarb crumble recipe. Splenda adds sweetness without calories in this great, low-calorie dessert anyone can enjoy! -Mikhala Stutzman, Granger, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 4 servings.

Number Of Ingredients 9

1-1/2 cups sliced fresh or frozen rhubarb
1/2 cup sliced fresh strawberries
3/4 cup sugar
4 tablespoons brown rice flour, divided
1/2 teaspoon ground cinnamon
1/2 cup gluten-free cornflakes, crushed
2 tablespoons brown sugar
1/8 teaspoon gluten-free vanilla extract
2 tablespoons cold reduced-fat butter

Steps:

  • In a small bowl, combine the rhubarb, strawberries, sugar, 1 tablespoon rice flour and cinnamon. Transfer to a 3-cup baking dish coated with cooking spray. , In another bowl, combine the remaining rice flour, cornflakes, brown sugar and vanilla; cut in butter until mixture resembles coarse crumbs. Sprinkle over fruit mixture., Bake at 350° for 40-50 minutes or until filling is bubbly and topping is golden brown. Cool for 15 minutes before serving.

Nutrition Facts : Calories 253 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 72mg sodium, Carbohydrate 58g carbohydrate (46g sugars, Fiber 2g fiber), Protein 1g protein.

RHUBARB STRAWBERRY CRUNCH



Rhubarb Strawberry Crunch image

Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.

Provided by Michelle Davis

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 18

Number Of Ingredients 8

1 cup white sugar
3 tablespoons all-purpose flour
3 cups sliced fresh strawberries
3 cups diced rhubarb
1 ½ cups all-purpose flour
1 cup packed brown sugar
1 cup butter
1 cup rolled oats

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
  • Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
  • Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g

STRAWBERRY RHUBARB CRUMBLE



Strawberry Rhubarb Crumble image

I LOVE baking, but my problem is I make a big recipe & then I get sick of it before it is all eaten. So I bought a small-batch baking book! The recipes are great & they make just enough for one or two to enjoy. That way you can try lots more recipes! this is one of these great small batch recipes. Enjoy!

Provided by Kennybabe

Categories     Dessert

Time 45m

Yield 2 crisps, 2 serving(s)

Number Of Ingredients 10

1 cup strawberry, halved
1/2 cup rhubarb, chopped to 1/2 inch thick slices
2 tablespoons sugar
2 teaspoons all-purpose flour
1 pinch ground cloves
1 pinch salt
3 tablespoons all-purpose flour
2 tablespoons sugar
1 pinch salt
2 tablespoons unsalted butter, cold and diced

Steps:

  • Preheat oven to 350°F Lightly grease two 1- to 1 1/2 cup oven proof bowls or ramikins and set aside.
  • Make the filling: Place fruit, sugar, flour, cloves and salt into a med. mixing bowl and toss to mix well. Spoon mixture into prepared dishes, dividing evenly.
  • Make the topping:Place flour sugar and salt in small bowl and blend well. Add butter pieces and toss to coat the butter with the flour mixture. Rub the mixture with your fingertips until you have coarse crumbs. There is no lose flour and the mixture looks pale yellow. Spoon evenly over filling.
  • Bake until topping is pale gold and fruit filling is bubbling, 30 minutes. Remove dishes from oven and let cool on a rack for 10- 15 minute Serve warm or at room temperature with ice cream or topping of your choice.

Nutrition Facts : Calories 279, Fat 11.9, SaturatedFat 7.3, Cholesterol 30.5, Sodium 159.2, Carbohydrate 42.6, Fiber 2.4, Sugar 29.1, Protein 2.3

STRAWBERRY AND RHUBARB CRUMBLE



Strawberry and Rhubarb Crumble image

Provided by Tamasin Day-Lewis

Categories     Dessert     Bake     Easter     Kid-Friendly     High Fiber     Strawberry     Spring     Family Reunion     Rhubarb     Party     Potluck     Butter     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 10

3/4 cup all purpose flour
2/3 cup plus 1/2 cup sugar
Large pinch of salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
1/2 cup old-fashioned oats
1/2 cup husked hazelnuts, toasted , coarsely chopped
1/2 vanilla bean, split lengthwise
1 pound strawberries, hulled, halved (about 4 cups)
12 ounces rhubarb (preferably bright red), ends trimmed, stalks cut crosswise into 1/2-inch-thick pieces Vanilla ice cream
Vanilla ice cream

Steps:

  • Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter. Rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. DO AHEAD: Topping can be made 1 day ahead. Cover and chill.
  • Preheat oven to 375°F. Butter 11 x 7 x 2- inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to blend well. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish. Sprinkle oat topping evenly over filling.
  • Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream.

ENGLISH RHUBARB CRUMBLE



English Rhubarb Crumble image

When I met my English husband and served him just the crumble, he said it was fantastic but really needed a custard sauce over it. We found a terrific sauce recipe from England, and now the pair is perfect together. I wouldn't serve it any other way. -Amy Freeman, Cave Creek, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings (2-1/2 cups sauce).

Number Of Ingredients 11

8 cups chopped fresh or frozen rhubarb
1-1/4 cups sugar, divided
2-1/2 cups all-purpose flour
1/4 cup packed brown sugar
1/4 cup quick-cooking oats
1 cup cold butter
CUSTARD SAUCE:
6 large egg yolks
1/2 cup sugar
2 cups heavy whipping cream
1-1/4 teaspoons vanilla extract

Steps:

  • In a saucepan, combine rhubarb and 3/4 cup sugar. Cover and cook over medium heat, stirring occasionally, until the rhubarb is tender, about 10 minutes., Pour into a greased 13x9-in. baking dish. In a bowl, combine flour, brown sugar, oats and remaining sugar. Cut in butter until crumbly; sprinkle over rhubarb. Bake at 400° for 30 minutes. , Meanwhile, in a saucepan, whisk the egg yolks and sugar; stir in cream. Cook and stir over low heat until a thermometer reads 160° and mixture thickens, 15-20 minutes. Remove from the heat; stir in vanilla. Serve warm over rhubarb crumble.

Nutrition Facts : Calories 550 calories, Fat 33g fat (19g saturated fat), Cholesterol 202mg cholesterol, Sodium 179mg sodium, Carbohydrate 60g carbohydrate (37g sugars, Fiber 2g fiber), Protein 6g protein.

STRAWBERRY-RHUBARB CRISP



Strawberry-Rhubarb Crisp image

The tender sweetness of strawberries paired with chunks of cherry-red rhubarb creates our favorite summer dessert from The Back in the Day Bakery.

Provided by Cheryl Day and Griffith Day

Categories     Dessert     Strawberry     Spring     Summer     Fruit     Rhubarb     Fourth of July     Juneteenth

Yield Serves 8 to 10

Number Of Ingredients 15

For the Topping:
1 cup unbleached all-purpose flour
½ cup packed light brown sugar
¾ cup old-fashioned rolled oats
2 tablespoons yellow cornmeal
2 teaspoons ground cinnamon
¼ teaspoon fine sea salt
8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch cubes
1 tablespoon canola oil
For the Filling:
2 cups strawberries
4 cups 1-inch pieces peeled rhubarb
1 ¼ cups turbinado sugar
3 tablespoons unbleached all-purpose flour
1 tablespoon cornstarch

Steps:

  • Position a rack in the lower third of the oven and preheat the oven to 350°F. Butter a 9-inch deep-dish pie plate and line a baking sheet with parchment.
  • To make the topping: In a medium mixing bowl, stir together the flour, brown sugar, rolled oats, cornmeal, cinnamon, salt, butter, and oil with a fork until completely blended. Set aside. To make the filling: In another medium bowl, combine the strawberries and rhubarb with the turbinado sugar, flour, and cornstarch, stirring to coat the fruit.
  • Pour the fruit mixture into the prepared pie plate. Sprinkle the topping evenly over the fruit mixture. Place the pie plate on the prepared baking sheet. Bake for 40 to 45 minutes, until the fruit is bubbling around the edges and the top is golden brown and crispy. Let cool slightly.
  • Serve the crisp warm. It is best served the same day, but it can be covered with plastic wrap and refrigerated for up to 3 days.

RHUBARB & STRAWBERRY CRUMBLE



Rhubarb & Strawberry Crumble image

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

4 -4 1/2 cups rhubarb, diced
1 quart strawberry, hulled and diced
1 1/2 cups sugar
1/3 cup flour
1 cup sour cream
1 cup rolled oats
1 cup flour
3/4 cup brown sugar
1 cup butter

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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From cafedelites.com


RHUBARB AND STRAWBERRY CRUMBLE - CLAYTONSCOOKBOOK.COM
A beautiful seasonal rhubarb crumble sweetened with the addition of strawberries. Ingredients: 5 stick of rhubarb 150g strawberries 100g plain flour 50g butter 50g soft brown sugar Cream, ice cream or custard to serve Method: Place the rhubarb stick on a baking tray and cook for 10 minutes at 160ºC.Meanwhile, quarter the strawberries and place…
From claytonscookbook.com


RHUBARB & STRAWBERRY CRUMBLE WITH CUSTARD - CRECIPE.COM
The perfect family pudding. Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly.
From crecipe.com


RHUBARB AND STRAWBERRY CRUMBLE RECIPE - PENNY'S RECIPES
2020-05-13 Prepare the Crumble. Place the flour in a large bowl. Cut the butter into small pieces. Rub in the butter until the nixture looks like breadcrumbs. Stir in the sugar. Sprinkle on top of the rhubarb and strawberry mixture. Bake in the oven for about 45 minutes. Serve with custard, cream, yoghurt, ice-cream or evaporated milk.
From pennysrecipes.com


STRAWBERRY CRUMBLE | RECIPETIN EATS
2018-08-17 3. Make ahead - Assemble crumble, cover and set aside (fridge if hot weather). Chop strawberries, store in airtight container. Then toss strawberries in cornflour, sugar, water, vanilla, and assemble crumble. DO NOT leave the strawberries sitting around coated in the sugar, it makes it sweat and soften too much. 4.
From recipetineats.com


RHUBARB & STRAWBERRY CRUMBLE WITH CUSTARD - BBC GOOD FOOD …
Heat oven to 200C/fan 180C/gas 6. Prepare the Roasted rhubarb adding the halved strawberries after 15 mins of cooking. Cook, uncovered, for a further 5 mins until the rhubarb is tender and the strawberries slightly softened. Tip into a shallow dish, about 25 x 18 x 5cm, with enough of the syrupy juices to keep the fruit juicy.
From bbcgoodfoodme.com


COMBI STEAM APPLE, RHUBARB AND STRAWBERRY CRUMBLE
Make the crumble. Cube the butter and put it into a bowl with the flour, almond meal, oats, sugar, salt and spice. Rub the butter into the dry ingredients until it resembles damp sand. Gently mix the nuts through, then pile the crumble over the fruit. Don’t press down, you want it …
From steamandbake.com


STRAWBERRY AND RHUBARB CRUMBLE RECIPE | BON APPéTIT
2010-03-28 Step 2. Preheat oven to 375°F. Butter 11x7x2-inch glass baking dish. Place 1/2 cup sugar in large bowl. Scrape in seeds from vanilla bean; whisk to …
From bonappetit.com


STRAWBERRY RHUBARB CRUMB BARS - SALLY'S BAKING ADDICTION
2020-04-23 Line the bottom and sides of a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides to lift the finished bars out (makes cutting easier!). Set aside. Make the crumble mixture for the crust and topping: Whisk the flour, sugar, baking powder, cinnamon, and salt together in a large bowl.
From sallysbakingaddiction.com


EASY STRAWBERRY RHUBARB CRISP (WITH OATS AND BROWN SUGAR)
2021-06-26 Assemble and Bake the Dessert. Distribute the crisp topping evenly over the fruit. Place into preheated oven for about 30 minutes. Turn half way, then continue to bake for another 10 to 15 minutes or until the topping is golden brown and the filling is bubbly. Serve the strawberry rhubarb crisp when still hot or warm (it's also good at room ...
From christinascucina.com


RHUBARB CUSTARD BARS - HEATHER'S HOMEMADE KITCHEN
2020-06-14 Bake the crust for 15 minutes. While the crust bakes, whisk together the eggs, sugar, flour, and salt until smooth. Stir in the diced rhubarb. When the crust has finished baking, pour the custard over the hot crust. Bake for 45 minutes or until custard has set and is no longer jiggly. Let the bars cool completely before serving.
From heathershomemadekitchen.com


RHUBARB & STRAWBERRY CRUMBLE WITH CUSTARD
The perfect family pudding. Spoon the crumble loosely over the fruit, then scatter with the pine nuts. Bake straight away for 25 mins until golden and bubbly.
From crecipe.com


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