Best 6 Rhubarb Raspberry Crumble Recipes
Indulge in a tantalizing culinary experience with our delightful Rhubarb Raspberry Crumble, a harmonious blend of tart and sweet flavors. This classic dessert combines the vibrant colors and tangy taste of rhubarb with the juicy, sweet burst of raspberries, creating a perfect balance of flavors. Topped with a golden brown, buttery crumble topping, this dish offers a delectable textural contrast that will leave you craving for more.
In this article, we present a collection of Rhubarb Raspberry Crumble recipes, each with unique variations to cater to your taste preferences. From a traditional recipe that captures the essence of this classic dessert to a gluten-free option that accommodates dietary restrictions, we have something for everyone. Additionally, we've included a recipe that incorporates a hint of ginger for a zesty twist, and a vegan version that offers a delicious plant-based alternative.
Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions and helpful tips will guide you through the process of creating this delectable treat. With step-by-step instructions, ingredient lists, and baking times, you'll be able to recreate this classic dessert in the comfort of your own home.
So, gather your ingredients, preheat your oven, and embark on a culinary journey that will tantalize your taste buds and leave you with a lasting impression. Get ready to savor the delightful combination of rhubarb, raspberries, and a crispy crumble topping in our Rhubarb Raspberry Crumble recipes.
RHUBARB RASPBERRY CRISP
Rhubarb is delicious paired with sweet fruits such as raspberries -- or strawberries or peaches -- to temper its tartness.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
- In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
- Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.
RHUBARB-RASPBERRY CRUNCH
Rhubarb summer refresher. A yummy blend of rhubarb and raspberries surrounded by a brown sugar and oats crust. Serve warm with vanilla ice cream or pour on some half and half.
Provided by VSCOLE
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
- In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
- In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
- Bake in preheated oven for 45 minutes, or until rhubarb is tender.
Nutrition Facts : Calories 122.4 calories, Carbohydrate 22.1 g, Cholesterol 10.2 mg, Fat 4 g, Fiber 1 g, Protein 0.7 g, SaturatedFat 2.5 g, Sodium 40.6 mg, Sugar 17.4 g
RHUBARB RASPBERRY CRISP
Every time I've entered our Boone County Bake-Off, I've won a blue ribbon. Last summer, when the category was rhubarb, this recipe was the grand champion! See if your family thinks it's a winner, too. The orange juice and peel give it real zest. Along with cooking and sharing recipes with my two daughters and friends, I love gardening and bird-watching.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 9 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine rhubarb, sugar, orange juice and peel. In another bowl, combine flour, brown sugar and cinnamon. Cut in butter as for pastry. Add oats and pecans; mix well. Turn rhubarb mixture into an 8-in. square baking pan. Sprinkle evenly with raspberries and cover with crumb topping. Bake at 350° for 45 minutes or until topping is browned.
Nutrition Facts : Calories 306 calories, Fat 13g fat (7g saturated fat), Cholesterol 27mg cholesterol, Sodium 110mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 3g fiber), Protein 3g protein.
RHUBARB AND RASPBERRY CRUMBLE RECIPE
Rhubarb and raspberry crumble is such a perfect summer dessert - make with seasonal raspberries and rhubarb for a taste of our favourite season
Provided by Jessica Dady
Categories Dessert
Yield Serves: 5
Number Of Ingredients 4
Steps:
- To make the crumble, mix flour and oats in a bowl. Rub in butter, keeping it lumpy. Stir in 100g (3½ oz) sugar.
- To make the filling, mix rhubarb, raspberries, 2tbsp of sugar and cornflour in baking dish. Spoon crumble over and bake, on a baking sheet in a preheated oven at 190°C (375°F, gas mark 5) for 30-40 mins. Serve with custard.
Nutrition Facts : @context https, Calories 390 Kcal, Fat 19 g
EASY RHUBARB CRUMBLE
One bowl, one baking dish, and a delightfully tart, easy summer treat. Serve warm with ice cream.
Provided by Shelly Z
Time 45m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Put rhubarb in an 8- or 9-inch round glass baking dish.
- Mix sugar, flour, and eggs together in a medium mixing bowl; pour over rhubarb.
- Prepare crumble in the same bowl: Mix flour, brown sugar, oats, baking powder, and salt until combined. Sprinkle over rhubarb.
- Bake in the preheated oven until rhubarb is soft and top is browned, about 30 minutes.
Nutrition Facts : Calories 301.5 calories, Carbohydrate 50.7 g, Cholesterol 69.4 mg, Fat 10.3 g, Fiber 1.6 g, Protein 3.6 g, SaturatedFat 5.9 g, Sodium 231.6 mg, Sugar 39.1 g
RHUBARB RASPBERRY CRISP
I grow rhubarb and raspberries in my garden and found this to be an amazing way to incorporate both of them! The flavors are just perfect with the sweetness of the raspberries and tartness of the rhubarb and lemon zest. Enjoy! And don't forget to add a scoop of vanilla bean ice cream.
Provided by ELLeDoux
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine rhubarb, sugar, flour, lemon zest, cinnamon, nutmeg, and salt in a large bowl. Fold in raspberries.
- Beat eggs, half-and-half, and vanilla extract together in a small bowl. Mix into the fruit; pour into an 8x8-inch baking dish.
- Combine oats, brown sugar, butter, and cinnamon in a food processor; pulse until crumbly. Spoon evenly over the top of the fruit filling.
- Bake in the preheated oven until bubbling, 30 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 434.1 calories, Carbohydrate 79.4 g, Cholesterol 86.1 mg, Fat 11.8 g, Fiber 5.3 g, Protein 5.7 g, SaturatedFat 6.3 g, Sodium 114.6 mg, Sugar 61.6 g
Tips:
- Choose the right rhubarb. Look for rhubarb stalks that are firm and bright red in color. Avoid stalks that are wilted or have brown spots.
- Prepare the rhubarb properly. Trim the leaves and ends off the rhubarb stalks. Then, cut the stalks into 1-inch pieces.
- Use a variety of berries. This recipe calls for raspberries, but you can also use strawberries, blueberries, or blackberries.
- Don't overcook the crumble topping. The topping should be golden brown and slightly crispy.
- Serve the crumble warm. This dessert is best enjoyed when it is still warm from the oven.
Conclusion:
This rhubarb raspberry crumble is a delicious and easy-to-make dessert. It's the perfect way to use up fresh rhubarb and berries. The crumble topping is crispy and flavorful, and the filling is sweet and tart. This dessert is sure to be a hit with your family and friends.
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