Strawberry Rhubarb Einkorn Crumble Recipes

STRAWBERRY RHUBARB CRUMBLE

Steps:

• Preheat oven to 375 degrees F with rack in the middle position. Coat a 9x9-inch baking dish with nonstick cooking spray.
• In a large bowl, toss strawberries and rhubarb with the sugar, cornstarch, and salt, making sure everything gets mixed and coated. Pour into prepared baking dish.
• For the crumble topping, in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Sprinkle over the strawberry-rhubarb mixture.
• Place dish on a foil-lined baking sheet; bake until topping is browned and fruit is bubbly and tender underneath, 45 minutes.
• Let cool for 10-15 minutes. Serve with ice cream or whipped cream!

RHUBARB STRAWBERRY CRUNCH

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.

STRAWBERRY & RHUBARB CRUMBLE

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.

STRAWBERRY-RHUBARB CRUMBLE

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.

STRAWBERRY-RHUBARB CRUMBLE

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 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.

STRAWBERRY AND RHUBARB CRUMBLE

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 11x7x2-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.

STRAWBERRY RHUBARB CRUMBLE

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.