- MENU
- HOME
- SEARCH
- WORLD
- MAIN
- AFRICA
- ASIA
- BALKANS
- EUROPE
- LATIN AMERICA
- MIDDLE EAST
- United Kingdom
- United States
- Argentina
- Australia
- Austria
- Benelux
- Brazil
- Canada
- China
- France
- Germany
- Greece
- Hungary
- India
- Indonesia
- Ireland
- Israel
- Italy
- Japan
- Korea
- Mexico
- New Zealand
- Pakistan
- Philippines
- Poland
- Russia
- South Africa
- Spain
- Taiwan
- Turkey
- USA
- BUSINESS
- WEALTH
- STOCKS
- TECH
- HEALTH
- LIFESTYLE
- ENTERTAINMENT
- SPORTS
- RSS
- iHaveNet.com: Recipes
Bev Bennett
Strawberry Rhubarb Crumble Dessert
Even if you don't own a rolling pin or never made a pastry recipe, you can make a mouthwatering, crust-topped dessert.
A crumble is the easy and delicious cousin to a pie.
Because the ingredients are so similar, it's possible that the sweet (which consists of fruit, topped with a crumbly pastry mixture and baked) came from a successful accident.
Imagine a cook, frustrated when she couldn't turn out a decent piecrust. Rather than give up completely, she mixed together the usual pastry ingredients, added a pinch of sugar and sprinkled the crumbs over a dish of fresh berries.
The resulting dessert, so simple and so mouthwatering, made her a heroine among pastry-challenged bakers.
A fantasy, perhaps, but try the dish and reach your own conclusion.
Start with berries, peaches, plums or a combination. But take a taste before you start baking. The fruit should be ripe and juicy so it creates a sauce as it bakes.
The crumble part is a mixture of solid fat, flour and sugar. Use butter, not vegetable shortening, for richer flavor. Add a dash of cinnamon, nutmeg or allspice to the pastry if you like. And, if you want a bit of crisp with your crumble, add nuts.
Use the following recipe as a basic guide and vary the ingredients to your taste. A crumble is best eaten soon after baking, warm from the oven.
Strawberry and Rhubarb Crumble Dessert Recipe
Serves 2
Ingredients
- 1 cup sliced fresh strawberries
- 1/2 cup sliced rhubarb
- 1/4 cup sugar, divided (see note)
- 1/3 cup flour
- 1/8 teaspoon salt
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter, cut in small pieces
- 2 tablespoons sliced almonds
Recipe Directions
Place strawberries, rhubarb and 1 tablespoon sugar in a 1-quart glass baking dish.
Stir and set aside for 10 minutes.
Meanwhile combine remaining 3 tablespoons sugar, flour, salt and cinnamon in a medium-size bowl.
Cut in butter until mixture is crumbly.
Spoon flour topping over fruit.
Sprinkle on almonds.
Bake in preheated 350-degree oven for 30 minutes or until crumb topping is golden brown and filling is bubbling slightly.
Note:
Taste strawberries before making crumble; if the fruit isn't very sweet, increase the sugar in first step to 1 1/2 tablespoons.
Each serving has:
336.5 calories; 15.5 grams total fat; 4 grams protein; 47 grams carbohydrates; 31 milligrams cholesterol; 140 milligrams sodium and 3 grams dietary fiber.
FOOD, DRINK & RECIPES [...]
APPETIZERS | SOUPS | PASTA | SALADS | MAIN COURSES | SEAFOOD | CHICKEN | PORK | LAMB | BEEF / VEAL | VEGETARIAN | SIDE DISHES | DESSERT | HEALTHY | WOLFGANG PUCK
Dessert Recipes - Strawberry and Rhubarb Crumble
World-renowned chefs with an extraordinary passion for food share their passion on iHaveNet.com. These chefs make great cooking easier than imagined. Each gourmet recipe features expert advice and an easy-to-make recipe. Exactly what you need to transform your home cooking from acceptable to delectable
© Bev Bennett Recipes