Strawberryandrhubarbcrumble Recipes

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish with butter.
• Combine flour, baking soda, and salt in a bowl; stir to combine. Mix in oats, white sugar, and brown sugar until well combined, using the back of a spoon to break up any brown sugar clumps. Add melted butter and vanilla extract and stir well until mixture is evenly moistened.
• Press 2 cups of the mixture into the prepared baking dish, pressing down lightly. Set remaining mixture aside.
• Combine strawberries and rhubarb in a bowl. Drizzle with lemon juice and toss to combine.
• Mix together 1/3 cup sugar and cornstarch in a small bowl. Add to strawberry-rhubarb mixture and mix well. Pour fruit filling on top of the crumb layer. Crumble reserved crumb mixture on top of the fruit, spreading evenly.
• Bake in the preheated oven until the top has browned and the filling is bubbly, about 45 minutes. Remove and cool before cutting into bars.

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.

Steps:

• Topping: Mix all ingredients in a bowl.
• Stir just until mixture becomes crumbly.
• Filling: Cut strawberries in 1/4's; place in lg bowl.
• Stir in remaining ingredients and let stand 15 minutes.
• Lightly butter shallow 3qt baking dish.
• Pour filling into dish.
• Sprinkle with topping.
• Bake at 350* until bubbling (60-70 min).
• Cool on wire rack.

Steps:

• Preheat the oven to 375 degrees F.
• For the almond crumble topping: In a food processor, pulse the almonds until finely ground. Add the flour, sugar and salt. Pulse to incorporate. Add the butter and pulse until the butter is dispersed in walnut-size pieces throughout. Set aside at room temperature.
• For the crumble: Mix the rhubarb, strawberries, sugar, cornstarch, lemon zest and lemon juice in a large mixing bowl. Fill four 4-inch ramekins almost to the top. Sprinkle about 2 tablespoons of the almond crumble on the top and place in the oven. Bake until the filling bubbles and the topping is golden brown, about 20 minutes. Let stand for 5 minutes.
• For the topping: Using a whisk or whisk attachment and stand mixer, whip the mascarpone on medium-high speed for about 2 minutes, to increase the volume. Reserve and refrigerate until ready for use.
• To serve: Once rested, top each ramekin with 2 tablespoons of whipped mascarpone.

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.

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.

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.