Easy RHUBARB CRUMBLE with berries (THE BEST RECIPE)
easy rhubarb crumble with berries (the best recipe)
This video literally serves you up the best recipe you would ever need to make the best and easy rhubarb crumble with berries
I have listed the ingredients below;
300g Rhubarb
200g mixed berries
1/2 tsp cinnamon
1 tsp vanilla extract
1 cup of caster sugar
For the crumble;
1.5 cups of plain flour
2 tbsp of demerara brown sugar
1/2 cup of white granulated sugar
3/4 cup of oats
a little sprinkle of grated walnut
These easy rhubarb crumble with oats and berries is just divine and goes perfectly with some ice cream or custard or just AS IT IS.
#rhubarbcrumble #easyrhubarbcrumblewithberries #dinewithduddess
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Strawberry Rhubarb Crisp - Strawberry Rhubarb Crumble
Strawberry Rhubarb Crumble, also known as a crisp, is a quick and easy-to-make summertime dessert!
Crumbles and crisps are very similar the only difference between the two is that crumble has a layer of crumbs, a mixture of sugar, butter flour and sometimes nuts.
And crisps also have a kind of crumble on top, but oats are added into the mix.
Ingredients: (Depending on your baking dish) Mine is 11.5 inches by 8.5
1 lb. fresh Strawberries
Fresh Rhubarb (3-4 medium stalks)
1 cup of sugar
1/4 cup corn starch
2 Tbsp orange juice
1 tsp cinnamon
For the crisp:
1 stick (1/2 cup) butter
1 cup oats (instant or regular)
1/2 cup packed brown sugar
1/3 cup all-purpose flour
1tsp baking powder (that will balance out the acidity of the lemon)
Process:
Chop the strawberries and rhubarb into 1/2 pieces and put into a large bowl. Add in the sugar, corn starch, orange juice and cinnamon. Stir to coat the berries and rhubarb.
Pour into an un-greased baking dish and set aside.
In a medium bowl, add the melted butter to the oats, and add brown sugar, baking powder and flour. Stir to combine.
Evenly distribute the topping over the fruits.
Bake in a preheated 375*F oven for 45-50 minutes or until golden brown and bubbly. Let cool slightly before serving to allow fruit sauce to set up.
Serve warm with a scoop of vanilla ice cream.
Enjoy!
(Depending on a season or the location where you live, sometimes it is hard to find fresh rhubarb, so you can use frozen rhubarb instead)
#Strawberry Rhubarb Crisp #Strawberry Rhubarb Crumble #Crisp #Cruble
#Rhubarbcrisp #dessertideas #easy dessert #breadedam
Delicious Tart and Sweet Strawberry Rhubarb Pie with Vanilla Ice Cream
Tart and flavorful; strawberry rhubarb pie is one of my family’s absolute favorites. A cold slice of strawberry rhubarb pie topped with ice cream is just about the best dessert you can have on a hot day.
Strawberries have an extremely high water content and can make a pie very soggy. Watch my video and try my method for gently draining as much water out of the strawberries as you can before baking. This ensures that you pie will slice nicely and have just the right amount of syrup glistening on the jewel-like red fruits without being a soggy, soupy mess.
I recommend baking this pie the day before you plan on serving it and chilling it overnight.
Try my method for making a not soggy strawberry rhubarb pie!
#pierecipe #strawberryrhubarbpie #summerdessertrecipe
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How To Make Strawberry Rhubarb Almond Crisp Dessert Recipe ☀️
Strawberry rhubarb almond crisp is wonderful summer dessert. This takes little to no effort to put together which is great for last minute dinner parties. If you have friends coming over last minute, this is the dessert to make.
The great thing about this recipe is that you can use fresh or frozen rhubarb. It is only takes a handful of ingredients so lets get started.
Strawberry Rhubarb Crisp Dessert Recipe ☀️
Ingredients:
Topping:
•1 cup old fashioned oats (not instant)
•1/2 cup brown sugar
•1/2 cup all purpose flour
•1/2 teaspoon cinnamon
•1/4 teaspoon salt
•1 cup almond paste
•1 stick (8 tablespoons) softened butter
Filling:
•4 cups of fresh or frozen, sliced
•4 cups of fresh or frozen rhubarb, 1/4 diced
•1 cup sugar
•1/3 cup all purpose flour
•1/4 teaspoon salt
•1 teaspoon lemon zest
•3/4 teaspoon ground ginger
Directions:
1.Preheat oven to 400 degrees. Set rack in the center of the oven.
For Topping:
1.Using a grater, grate almond paste into a large mixing bowl.
2.Add oats, brown sugar, flour, cinnamon and salt into the large bowl. Mix well with a wooden spoon.
3.Add soften sliced butter into the bowl.
4.Mix with fingers or a pastry blender or a food processor until the texture of small crumbs. Set aside.
For Filling:
Clean both the strawberries and rhubarb.
2.Dice both strawberries and rhubarb and remove the ends. It does not have to be perfectly sliced since we will be baking it shortly. (You could substitute the strawberries with apple instead which is soooo good.)
3.In a large bowl combine strawberries, rhubarb, sugar, flour, salt, ginger and lemon zest. Mix well. The sugar will help sweeten the rhubarb juices. The flour will help thicken the juices.
Assembling the ingredients:
1.Pour and spread the strawberry rhubarb mixture into baking dish.
2.Spread crisp topping over entire surface.
3.Bake until fruit is bubbly and the top is a beautiful golden brown, approximately 30 to 40 minutes. That is it and so easy to make.
4.Loosely cover top with foil if browning too quickly.
Delicious served warm or cold. But let it cool for at least 10 minutes if you want to eat it shortly after baking. Otherwise, if you try to eat it earlier, you might burn your mouth.
When ready, if you scoop out from the pan, you can see the lovely thick juices. You might still seem some steam.
To get this complete recipe with instructions and measurements, check out our blog
If you have a favorite way, you like to serve the rhubarb crisp with either yogurt or ice cream, we would love to hear how you like to serve it. Leave it in the comments below or tweet us your pics!
xoxo
Karen Grete and Heidi
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Strawberry Rhubarb Crumble
There's nothing more classic than the pairing of strawberry and rhubarb. The sweetness of the strawberry balances out the tart flavor of the rhubarb, making their harmonious union sing! When topped with an oat mixture, the crisp texture makes this strawberry rhubarb crumble the perfect dessert for spring!
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FOR THE SYRUP
- 1 cup sugar
- 2 tablespoons corn starch
- 1 cup water
- 1 teaspoon vanilla
In a saucepan, mix the cornstarch and sugar. Add water and cook over medium-high heat until thickened. Once thickened, remove from heat and add vanilla. (Adding vanilla over the heat will diminish the vanilla flavor.) Set aside.
FOR THE CRUMBLE
- 1 cup flour
- 3/4 cup old fashioned oats
- 1 cup brown sugar
- 1/2 cup chilled butter, cut in small pieces
- 1 teaspoon cinnamon
- 4 cups finely chopped rhubarb
- 1 cup fresh strawberries, hulled and chopped
Mix all dry ingredients then add butter. Using a pastry cutter, cut butter into mixture until coarse crumbs form and no large bits of butter are left. Pour half of the crumble into a greased 9×9 pan. Press lightly into the pan. Then pour rhubarb and strawberries on top of crumble crust. Spread evenly and pour prepared syrup over the rhubarb and strawberries. Finish by adding the rest of the crumbs evenly over the top. Place in a preheated 350-degree oven for 50-60 minutes. The edges will be bubbling and the crumble will become firm. Let cool for 30 minutes and serve warm or at room temperature.
#rhubarb #crumble #strawberry #baking #recipe
Strawberry Rhubarb Jalousie | Fruit dessert | Sweet and tart | Rhubarb recipe | Strawberry delight
Strawberry Rhubarb Jalousie
A lovely turnover/danish pastry filled with almond frangipane and fresh fruit. The ease of using readymade puff pastry ensures that it comes together easily, but still looks impressive enough for company. Just dust with icing sugar and serve with some ice cream if so desired.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 8
Ingredients
Frangipane, makes enough for 2
• 1/4 cup unsalted butter room temperature
• 1 cup sugar
• 3 eggs
• 1/8 tsp pure almond extract
• 1/2 cup AP flour
• 1 1/2 cups ground almonds
Fruit Filling
• 1 cup heaping, rhubarb chopped into 1/2 inch cubes
• 1 cup heaping, strawberries chopped into small pieces
• 1/4 cup coconut palm sugar or any granulated sugar
• 1 tsp cinnamon
• 5 dashes rhubarb bitters
Jalousie
• 1 14 oz (390 g) block of puff pastry or 2 sheets of frozen puff pastry, thawed in both cases
• 1 egg for egg wash
• 1 tbsp sliced almonds for topping
• icing sugar for dusting
Instructions
Frangipane
1. Cream the softened butter and sugar together until fluffy, about 5 minutes.
Add the eggs, one at a time, until incorporated. Add the almond extract.
Add the flour and ground almonds and mix well. Set aside. Can be made in advance and stored in the fridge. Pull out to warm up while you prepare the fruit.
Fruit filling
1. Preheat the oven to 350F
Combine the rhubarb and strawberries in a bowl. Combine the sugar, cinnamon and bitters in a small bowl. Pour evenly over the fruit and stir to combine. Set aside.
Jalousie
1. On a well floured piece of parchment paper cut to be at least 20x13 inches (place this on your counter so that the shorter ends are up and down when you look at it) roll out the pastry to approximately 15x9 inch rectangle. It should be oriented in portrait, or with the short ends at the top and bottom. It should fit nicely inside the parchment paper
If you are using sheets of puff pastry, line up the longer edges of the two sheets to slightly overlap by 1/2 inch or so. The seam should be in horizontal position when you look down at it. Press down firmly to seal the seam. You won't need to roll these two, as they are now more than large enough.
2. Spoon the frangipane down the middle of the pastry. It shouldn't be wider than 2.5-3 inches. See Notes below.
Spoon the fruit on top of the frangipane.
3. Make incisions on either side of the filling on a slight angle (see photos) , stopping short of the filling itself, each cut about 1 inch apart. You should have strips about 2/5 or so inches long and 1 inch wide.
4.
5. Fold the top fringe across the fruit on a slight angle, pulling gently to cover the fruit. It should just start to meet the other side. But don't force it further. As long as it covers the fruit, you're good.
Fold the opposing fringe over this one, creating a criss cross, pressing gently into each other, so that they adhere.
6. Continue on till you have reached the end. Press the top and bottom ends tightly and under to seal them. Brush away any excess flour from the parchment paper.
7. Gently transfer the pastry to a baking sheet, using the parchment to carry it over. The parchment can remain on the baking sheet.
Egg wash the entire pastry, trying to avoid pulling out any fruit juices.
Sprinkle with the almond slices.
#BerryTwistJalousie
#RhubarbReverie
#StrawberryFlakeFiesta
#JalousieJoy
#SummerPastryBliss
#FlakyFruitFantasy
#SweetStrawberryDream
#RhubarbRendezvous
#PastryPerfection
#SeasonalSensation
#BakeWithLove
#DeliciousDuo
#FruitfulIndulgence
#HomemadeHappiness
#JalousieCreation
#TartAndSweetTreat
#ElegantBaking
#SummerSweets
#FruitFilledJoy
#DivineDesserts
Bake until golden, about 30-35 minutes. Some of the frangipane may puff up and out, no worries- it's great! Don't be eager to remove too early.
Cool and then dust with icing sugar.
Creme Anglaise
Ingredients
• 235 ml heavy cream
• 10 ml vanilla extract
• 4 egg yolks
• 65 g white sugar
Method
• STEP 1
In a small, heavy saucepan, heat cream and vanilla until bubbles form at edges.
• STEP 2
While cream is heating, whisk together egg yolks and sugar until smooth. Slowly pour 1/2 cup of hot milk mixture into egg yolks, whisking constantly. Gradually add egg yolk mixture back to remaining milk mixture, whisking constantly. Continue to cook, stirring constantly, until the mixture coats the back of a spoon.