6.7.13

STRAWBERRY RHUBARB CRUMBLE

Canada Day went by the wayside this year. Never the mind, scroll down and enjoy the cool video  celebrating Canada, the land and its creatures. Have a Happy Day!

STRAWBERRY RHUBARB CRUMBLE
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 the 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 the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. 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. Happy cooking!