Ingredients with Measurements:
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup rolled oats
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 teaspoon salt
Special equipment needed:
- 9-inch baking dish
- Mixing bowls
- Pastry cutter or fork
- Measuring cups and spoons
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Mix well and set aside.
3. In another mixing bowl, combine the all-purpose flour, rolled oats, brown sugar, unsalted butter, and salt. Use a pastry cutter or fork to mix until the mixture resembles coarse crumbs.
4. Pour the rhubarb and strawberry mixture into a 9-inch baking dish.
5. Sprinkle the crumble mixture evenly over the top of the fruit.
6. Bake for 40-45 minutes or until the crumble is golden brown and the fruit is bubbling.
7. Remove from the oven and let cool for a few minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Total fat: 16g
Saturated fat: 10g
Cholesterol: 41mg
Sodium: 99mg
Total carbohydrates: 52g
Dietary fiber: 3g
Sugar: 32g
Protein: 3g
Substitutions for ingredients:
- You can use frozen rhubarb and strawberries if fresh ones are not available.
- You can substitute the all-purpose flour with gluten-free flour if you have a gluten allergy.
Variations:
- You can add chopped nuts, such as almonds or pecans, to the crumble mixture for added crunch.
- You can add a teaspoon of cinnamon to the crumble mixture for a warm, spicy flavor.
Tips and tricks:
- Make sure the butter is chilled before using it in the crumble mixture. This will help create a flaky texture.
- If the crumble is browning too quickly, cover it with aluminum foil and continue baking.
- Serve the crumble warm with a scoop of vanilla ice cream for a delicious dessert.
Storage instructions:
- Store any leftover crumble in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the crumble, place it in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the crumble in individual ramekins for a cute and personal touch.
- Top the crumble with whipped cream or a drizzle of caramel sauce for added decadence.
Garnishes:
- Sprinkle some fresh mint leaves over the top of the crumble for a pop of color and flavor.
Pairings:
- Serve the crumble with a cup of hot tea or coffee for a cozy dessert experience.
Suggested side dishes:
- A scoop of vanilla ice cream or a dollop of whipped cream would be the perfect accompaniment to this crumble.
Troubleshooting advice:
- If the crumble is too dry, add a tablespoon of cold water to the crumble mixture and mix well.
- If the crumble is too wet, add a tablespoon of flour to the crumble mixture and mix well.
Food safety advice:
- Make sure to wash the rhubarb and strawberries thoroughly before using them in the recipe.
- Store any leftover crumble in the refrigerator and consume within 3 days.
Food history:
- Rhubarb is a vegetable that is often used in desserts, especially in the United Kingdom. It was first cultivated in China over 5,000 years ago and was brought to Europe in the 14th century.
Flavor profiles:
- This crumble has a sweet and tart flavor from the combination of rhubarb and strawberries. The crumble topping adds a buttery and crunchy texture.
Serving suggestions:
- Serve the crumble warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious dessert.
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Region: British