Best 7 Strawberry Rhubarb Crunch Recipes
Indulge in a delightful culinary journey with our tantalizing strawberry rhubarb crunch. This delectable dessert seamlessly blends the vibrant flavors of strawberries and tart rhubarb, enveloped in a crispy oat crumble topping. Embark on a sensory adventure as the tangy rhubarb perfectly complements the sweet strawberries, creating a harmonious balance in every bite. This irresistible crunch is a symphony of flavors and textures that will leave you craving more.
Within this article, you'll find a treasure trove of recipes catering to every palate and dietary preference. Dive into the classic strawberry rhubarb crunch recipe, a timeless favorite that embodies the essence of this delectable dessert. Alternatively, explore the vegan and gluten-free variations, ensuring that everyone can savor the goodness of this delightful treat. But the culinary journey doesn't end there. Discover the secrets behind the irresistible strawberry rhubarb galette, a rustic yet elegant pastry that encases the vibrant filling within its flaky crust.
For those seeking a unique twist, venture into the realm of the strawberry rhubarb upside-down cake, where a caramelized strawberry rhubarb topping meets a moist and tender cake base. And if you desire a refreshing and revitalizing beverage, quench your thirst with the vibrant strawberry rhubarb iced tea, a delightful symphony of flavors that invigorates the senses. So, prepare your taste buds for an extraordinary culinary adventure as you explore the diverse recipes presented in this article, each promising a delectable experience that will leave you utterly satisfied.
RHUBARB STRAWBERRY CRUNCH
Ever wonder what to do with that big rhubarb plant in the garden? This is your answer.
Provided by Michelle Davis
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
- Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
- Bake 45 minutes in the preheated oven, or until crisp and lightly browned.
Nutrition Facts : Calories 252.7 calories, Carbohydrate 38.1 g, Cholesterol 27.1 mg, Fat 10.8 g, Fiber 1.7 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 77.7 mg, Sugar 24.6 g
LOW SUGAR STRAWBERRY RHUBARB CRUNCH
A lot of rhubarb recipes add a large amount of sugar. This keeps the sweetener to a minimum so you can enjoy the tang of the rhubarb! Delicious-- enjoy! Use sugar in place of honey if you like.
Provided by KYRYBRY
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a medium bowl, stir together the rhubarb, strawberries and honey. Transfer to a shallow baking dish. In the same bowl, stir together the oats, brown sugar and cinnamon. Mix in the butter until crumbly, and spread over the top of the fruit.
- Bake for 40 minutes in the preheated oven, until rhubarb is tender and the topping is toasted. Serve warm.
Nutrition Facts : Calories 236.4 calories, Carbohydrate 38.6 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 4.2 g, Protein 3 g, SaturatedFat 5.1 g, Sodium 64.4 mg, Sugar 24.6 g
RHUBARB STRAWBERRY CRUNCH
Garden-fresh rhubarb is put to great use in this easy recipe. It's wonderful with ice cream. -Barbara Foss, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a bowl, combine the first four ingredients; cut in butter until crumbly. Press half into an ungreased 9-in. square baking pan. Combine rhubarb and strawberries; spoon over crust. , In a saucepan, combine sugar and cornstarch. Stir in the water and vanilla; bring to a boil over medium heat. Cook and stir for 2 minutes. Pour over fruit. Sprinkle with remaining crumb mixture. Bake for 1 hour. Serve with ice cream if desired.
Nutrition Facts : Calories 373 calories, Fat 11g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 116mg sodium, Carbohydrate 68g carbohydrate (49g sugars, Fiber 3g fiber), Protein 3g protein.
MAKEOVER STRAWBERRY RHUBARB CRUNCH
Now all you rhubarb fans out there can minimize that mouth-puckering flavor without having to ladle on the sugar. This light recipe lets you enjoy one of springtime's quintessential treats and feel good about each bite you take. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, combine sugar and cornstarch. Stir in strawberries and rhubarb until blended. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour into an 8-in. square baking dish coated with cooking spray., In a small bowl, combine the flour, oats, brown sugar blend and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture. Bake at 350° for 25-30 minutes or until filling is bubbly and topping is golden brown. Serve with whipped topping or ice cream if desired.
Nutrition Facts : Calories 210 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 45mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 2g protein.
STRAWBERRY RHUBARB CRUNCH
There's no tastier way to get all the good nutrition of oats-including B vitamins and iron-than a serving of this sweet, tasty crunch. It doesn't get soggy like some crunches do.-Frances Poste, Wall, South Dakota
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and brown sugar. Cut in butter until crumbly. Stir in the oats. Press half into a greased 13-in. x 9-in. baking dish; top with rhubarb., In a small saucepan, combine sugar and cornstarch; stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Pour over rhubarb. Sprinkle with gelatin powder. Top with remaining crumb mixture., Bake at 350° for 40-45 minutes or until rhubarb is tender and topping is golden brown. Serve with ice cream if desired.
Nutrition Facts : Calories 406 calories, Fat 13g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 151mg sodium, Carbohydrate 70g carbohydrate (48g sugars, Fiber 2g fiber), Protein 4g protein.
STRAWBERRY RHUBARB CRUNCH (LOW-CARB VERSION)
This is a a low-carb version of a Penzey's recipe from their Early Summer 2009 catalog. I am a big fan of Penzey's spices and their recipes are always delicious..
Provided by Glitterik
Categories Dessert
Time 1h15m
Yield 1 pan, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a roomy bowl, combine the flour, brown sugar substitute, oatmeal, butter, white sugar substitute, sugar and cinnamon and mix until crumbly.
- Press half of the mixture into a greased 9x13 baking pan. Cover with the rhubarb and strawberries.
- In a small saucepan, heat the water, cornstarch and vanilla over medium-low heat until thick and clear, stirring often. This takes about 5 minutes.
- Pour over the rhubarb/strawberry layer.
- Top with the remaining crumb mixture and bake at 350 for 60 minutes.
RHUBARB STRAWBERRY CRUNCH
This Rhubarb Strawberry Crisp is so delicious. This is also good served with vanilla ice cream. Leftovers from the fridge are also delicious served with either Cool Whip or vanilla ice cream.
Provided by Cindi M Bauer
Categories Fruit Desserts
Time 45m
Number Of Ingredients 13
Steps:
- 1. In a large bowl mix together, the flour, brown sugar, and rolled oats.
- 2. Cut in the butter; mix well, and until it becomes crumbly.
- 3. Pat half of the crumb mixture in the bottom of an ungreased 13 x 9 inch baking pan. (I used an aluminum baking pan.)
- 4. Save half of the remaining crust mixture to use as a topping.
- 5. ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- ----- -----
- 6. Spoon the sliced rhubarb evenly over the crumbled crust.
- 7. Mix the sugar and cornstarch together in a saucepan.
- 8. Add the water, cook and stir continuously over medium heat, until it comes to a boil.
- 9. Boil until it looks clear and thickened, in about 5 minutes. (It may not even take five minutes for it to become clear and thicken.)
- 10. Add the vanilla extract and the strawberry gelatin powder; cook and stir for 1 minute more, and then spoon the syrupy mixture over the rhubarb.
- 11. Top with the remaining crumbled/crust/mixture.
- 12. Bake in a 350 degree oven for 45 minutes, until the crumb mixture has browned slightly on top.
- 13. Serve warm, or if desired, with Cool Whip or vanilla ice cream.
- 14. I refrigerate leftovers (uncovered) in the fridge.
Tips:
- For the best rhubarb flavor, use firm, tart stalks. If your rhubarb is too soft or stringy, it will not hold its shape in the crunch.
- To easily slice the rhubarb, use a sharp knife and cut it against the grain.
- If you don't have a food processor, you can make the oat topping by hand. Simply combine the oats, flour, sugar, and butter in a bowl and use your hands to work them together until the mixture resembles coarse crumbs.
- Be sure to press the oat topping firmly into the bottom of the baking dish before adding the fruit mixture. This will help to prevent the topping from becoming soggy.
- Bake the crunch until the topping is golden brown and the fruit is bubbling. This usually takes about 30-35 minutes.
- Serve the crunch warm or at room temperature. Top with whipped cream or ice cream, if desired.
Conclusion:
This strawberry rhubarb crunch is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet strawberries and tart rhubarb is perfectly complemented by the crunchy oat topping. Whether you serve it warm or at room temperature, this crunch is sure to be a hit with everyone who tries it.
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