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.

 
 
 
 


 

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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