Rhubarb Crumble?!
Rhubarb Crumble?
Got lots of Rhubarb in the garden wanting to make crumble/tart any good recipes not looking for anything too fuss the simpler the better.
Answers:
Stew rhubarb with a little sugar. Buy a packet of crumble mix. Easy with no fuss. Put rhubarb into dish, add crumble.
RHUBARB CRUMBLE:
CRUST:
1 c. flour
3/4 c. raw oatmeal
1 c. brown sugar
1/2 c. melted shortening (butter)
1 tsp. cinnamon
Mix together until crumbly. Use 1/2 for bottom of large pan or pie pan. Place 4 cups diced rhubarb mixed with 1 cup drained crushed pineapple on crumbs.
THICKENING:
1 c. sugar
1 c. water
1 tsp. vanilla
2 tbsp. cornstarch
Boil this mixture in saucepan on low heat until clear and thick. Pour over rhubarb mixture. Sprinkle remaining crumbs on top and bake at 350 degrees for one hour.
Here's a good one:
Rhubarb Crumble Pie
About 1kg /2 lb of rhubarb stalks, enough to make about 4-5 cups of cut up rhubarb
1 cup of white sugar
1/2 cup of raw or light brown sugar
125g / 4 oz. butter
3/4 cup of white flour
Preheat the oven to 200°C / 400°F.
Wash and cut up the rhubarb stalks into approximately 2cm / 1 inch pieces. Be careful to cut off any leaf parts - they are poisonous.
Melt the butter, and add the flour and sugar. Mix to make a rather crumbly mixture.
Put the rhubarb in a pie dish. Cover with the crumble mixture. Bake for 35-40 minutes, until the crumble is browned and crispy.
This is best at room temperature, or chilled a bit.
You can serve it with ice cream or by itself. Yummy!
Rhubarb Bites
2 cups diced rhubarb
1 cup sugar
1/2 cup shortening
1 cup brown sugar
1 egg
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
2 cups flour
1/2 teaspoon vanilla
Confectioners’ sugar
Mix together rhubarb and 1/2 cup sugar. Set aside. Cream shortening, remaining 1/2 cup sugar and brown sugar. Add egg and then stir in baking soda, salt, cinnamon and flour. Stir in vanilla, then the rhubarb mixture.
Place batter in a greased and floured 9x13” baking pan and bake at 350 degrees F for 40-45 minutes. Let cool, sprinkle with confectioners’ sugar and cut into 2” squares.
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Rhubarb and Strawberry Crumble
1 big bunch rhubarb, sliced with leaves discarded
2 cups sliced strawberries
1 1/4 cups sugar
1/2 teaspoon orange zest
2 tablespoons fresh orange juice
pinch of salt
Preheat oven to 190 degrees C. Stir together rhubarb, strawberries, sugar, orange zest, orange juice and salt in a bowl. Let stand for 15 minutes, stirring occasionally.
Crumble Topping:
6 tablespoons unsalted butter, softened
1/4 cup packed light-brown sugar
1/4 teaspoon orange zest
1 cup all-purpose flour
pinch of salt
Cream butter, sugar and orange zest in a bowl, then rub through flour and salt until mixture resembles coarse bread crumbs.
Place rhubarb mixture into pie dish. Place dish on baking sheet. Sprinkle with crumble topping.
Bake until topping turns golden and juices are bubbling, 30-35 minutes. Let cool on sheet on a wire rack for 30 minutes.
Serve with vanilla ice cream or yogurt.
Chop some up into one inch lengths. Chop up a couple of apples into chunks. Mix together with sugar to taste (some like it more tart than others). Add a couple shakes of cinnamon, one shake of nutmeg, about 1/2C flour for thickening the juices. Dump all in a cake pan. Cover with a mixture of this: 1 C dry oatmeal, 3 TB margarine, 1/3C brown sugar, 1/4C flour. Cut it all together with a couple of knives or a pastry cutter (like when making pie dough). Bake in 350 degree oven about 1/2 hour or until the rhubarb is as tender as desired.
Preparation Time 15 minutes
Cooking Time 40 minutes
Ingredients (serves 4)
1 bunch rhubarb, trimmed and cut into 3 cm pieces
1 tbs lemon juice
1/3 cup caster sugar
2 Granny Smith apples, peeled, cored and sliced
1 tbs finely chopped glace ginger
2/3 cup plain flour
1/2 tsp ground ginger
90g butter, cubed
1/3 cup raw sugar
Yoghurt, to serve
Method
Preheat oven to 200°C. Lightly grease a 4 cup ovenproof dish. Place rhubarb, lemon juice and caster sugar in a medium saucepan. Stir over low heat until sugar has dissolved.
Increase heat, cover and simmer for 5 minutes or until just tender. Stir in apple and ginger. Place in the prepared dish.
Place flour, ground ginger and butter into a food processor and process until like fine breadcrumbs. Stir through raw sugar.
Sprinkle over fruit and bake for 30-35 mins or until golden. Serve with yoghurt.
Source
Fresh Living - July 2005 , Page 46
Rhubarb Crumble Dessert Recipe
INGREDIENTS:
3 cups chopped rhubarb
2 tablespoons orange juice
3/4 cup granulated sugar
1/4 teaspoon cinnamon
1 tablespoons butter, cut in small pieces
.
Crumble Mixture:
1/4 cup melted butter
1/3 cup brown sugar
2/3 cup sifted all-purpose flour
1/8 teaspoon salt
1/4 teaspoon baking soda
2/3 cup quick cooking oats
PREPARATION:
Arrange diced rhubarb in a buttered 8-inch square baking dish. Sprinkle with orange juice, 3/4 cup sugar, cinnamon, then dot with the 1 tablespoon of cut up butter.
Combine melted butter with brown sugar. Sift together the flour, salt, and baking soda; mix with oats. Combine the flour oat mixture with the brown sugar and melted butter mixture. Spread over rhubarb. Bake at 375&de;g for 40 minutes. Serve warm, with ice cream or whipped topping.
Rhubarb Crunch
Mix together and let set:
5 C rhubarb chunks
1 C sugar
4 T flour
Mix together:
1 C brown sugar
1 C oatmeal
1 1/2 C flour
2 sticks butter at room temperature
In greased pan spread rhubarb mixture and sprinkle on crust. Lightly press down.
Bake 350 for 45 minutes.
Our family loves this recipe. Not too terribly tart, but somewhat tart. The top gets crunchy, hence the name. Serve warm from the oven with or without icecream or whipped cream. Reheat in microwave or eat cold. Refrigerate leftovers. I've been making this for 31 years and my mom before me. It's definitely a keeper. And it's easy!!