Rhubarb Crumble
Rhubarb and Berry Crumble
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
- 3tablespoons unsalted butter
- 1pound fresh rhubarb
- 1cup fresh strawberries, hulled and halved
- 1cup fresh raspberries
- 1½teaspoons ground ginger
- 1cup brown sugar
- 2tablespoons flour
- ½cup rolled oats
- ½pint vanilla ice cream
Preparation
- Step 1
Preheat oven to 400 degrees. Butter a four-cup baking dish with one-half tablespoon of the butter.
- Step 2
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.
- Step 3
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.
- Step 4
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.
Similar Recipes
Strawberry-Rhubarb Upside-Down Cake
Rhubarb Upside-Down Cake
Rhubarb Crisp
Rhubarb Raspberry Cobbler With Cornmeal Biscuits
Strawberry Spoon Cake
Rhubarb Sauce
Rhubarb Quick Bread
Rhubarb Oat Shortcakes
Raspberry and Cream Éclairs
Roasted Rhubarb Cobbler
Straight-Up Rhubarb Pie
Rhubarb Shake
Browned-Butter Rhubarb Crisp
Jean-Georges's Minimalist Rhubarb Soup
Strawberry Rhubarb Pie
Rhubarb Compote
Rhubarb Ice Cream With a Caramel Swirl
Rhubarb-Strawberry Mousse
Summer Berry Buckle
Private Notes
Cooking Notes
So I tried this the other night and I was disappointed. Let me preface this by saying that I was distracted, so my opinion may not be fair. My only concern was that there are no thickeners; only cooking the mixture for 25 minutes, then letting it sit doesn't really thicken the juices. I will try one more time, and maybe add some tapioca or cornstarch. We'll have to see.
Good flavor but about a cup of liquid after baked. Maybe try a shallower dish? I poured off liquid and it was fine but not great. Maybe a T of corn starch to the fruit? Worth trying again even if was a disappointing outcome first round! The ginger was so nice.
love this recipe! I used grated butter and added 2 tablespoons of almond flour, ground coriander, cinnamon, clove and a splash of red Tabasco with minced fresh mint leaves. I let it cook for about 40 minutes in a high walled casserole dish. Heavenly!
Good flavor but about a cup of liquid after baked. Maybe try a shallower dish? I poured off liquid and it was fine but not great. Maybe a T of corn starch to the fruit? Worth trying again even if was a disappointing outcome first round! The ginger was so nice.
So I tried this the other night and I was disappointed. Let me preface this by saying that I was distracted, so my opinion may not be fair. My only concern was that there are no thickeners; only cooking the mixture for 25 minutes, then letting it sit doesn't really thicken the juices. I will try one more time, and maybe add some tapioca or cornstarch. We'll have to see.
Advertisement