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MY COOKBOOK

MY COOKBOOK
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6.7.13

STRAWBERRY RHUBARB CRUMBLE


This years Father’s Day celebration ended with a wonderful rhubarb crumble. Liv had chocolate dipped strawberries; the dads might be fond of rhubarb but the chocoholic grandchild could not be overlooked. Even though there were a couple of tense moments at the start, I forgot to put on the one order of pesto pasta; however the conclusion went rather well. Pulling together the meal is getting harder for me; there was a lot on my mind at the time plus being an almost senior citizen well you know… I forgot to take pictures, so this one is of the repeat. Father’s Day was almost a month ago, but the crumble was repeatedly good and now I know I will live for another day and with a few more dishes to come even though Canada Day went by the wayside. Never the mind, here is a cool video to celebrate Canada, the land and its creatures. Have a Happy Day!

Fruit Filling
2 cups diced rhubarb
2 cups sliced strawberries
1/2 cup blueberries [optional]
1 Tbsp fresh orange juice
1/4 cup sugar
2 Tbsp cornstarch
2 Tbsp finely grated orange rind

Topping
3/8 cups flour
1 pinch cinnamon
1 pinch salt
1/4 cup brown sugar
1/4 cup butter, softened
3/8 cup oats

• Preheat the oven to 375F.
• Place the fruits in a bowl.
• Add the juice, sugar, cornstarch and the orange rind and toss.
• Butter a small baking dish and pour in the fruit mixture.
• In a medium sized bowl combine the flour, cinnamon, salt and the brown sugar.
• Rub the soft butter into the flour mixture.
• Mix in the oats.
• Crumble over the fruit and bake in the preheated oven for 30 minutes.
• Reduce heat to 325F and continue baking until the fruit filling is bubbling and the topping begins to brown at the sides.
• Let the crumble rest for 15 minutes.
• Serve with vanilla ice cream and/or whipped cream.

 
 
 
 


 

6 comments:

  1. Zsuzsa, I love a good fruit crumble with vanilla ice cream. Love the rhubarb crumble you made. I checked at the beautiful completion of your blog-cookbook. You did an outstanding job of putting everything together in such neat and proper order.

    This is so much for for me to explore all your Hungarian recipes that I haven't made at all, or perhaps I made it a long time ago. (in most cases, it bring back memories of my childhood-smiles)

    You are truly a wonderful friend, and I appreciate your friendship! xo

    ReplyDelete
  2. Thank you Elisabeth! It isn't quite ready yet, but I finally organized the Hungarian content.

    ReplyDelete
  3. I know I posted a comment but it seems to have disappeared. In any case, I have never tried rhubarb but I would like to at some point and the combination of fruits sounds like I would enjoy it.

    ReplyDelete
  4. Strawberry and rhubarb is a lovely combination Maria.

    ReplyDelete
  5. Zsuzsa, This looks so delicious! I have a lot of rhubarb I need to use up…hummm!

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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