Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, strawberry rhubarb crumble with oats. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Slices of strawberry and rhubarb are topped with a buttery, brown sugar and oat crumble then baked until golden brown and crunchy. You may want to use a pastry blender for this. A simple spring crumble - rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble top. Start with fresh seasonal fruit, top it with crumbled dough, and into the oven it goes.
Strawberry Rhubarb Crumble with Oats is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Strawberry Rhubarb Crumble with Oats is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this recipe, we have to prepare a few components. You can cook strawberry rhubarb crumble with oats using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Strawberry Rhubarb Crumble with Oats:
- Take 200 g rhubarb
- Make ready 100 g strawberries (5 large ones)
- Get 2 tsp sugar
- Prepare Crumble topping:
- Take 50 g oats
- Prepare 50 g flour -or- ground almonds
- Get 1/2 tsp cinnamon
- Make ready 50 g sugar
- Take 50 g chilled butter
- Take To serve:
- Take Yoghurt, vanilla ice cream, clotted cream, etc
I absolutely love the strawberry rhubarb combination and how the sweetness of the strawberries and the tartness of the rhubarb balances each other And when you pair that combination with a buttery, sweet, vanilla, oat crumble topping, you know it's going to be good — and let me tell you, these. These Strawberry Rhubarb Crumble Bars are a snap to make. The crust doubles as the crumble topping. This quick and easy gluten-free strawberry rhubarb crumble is generously topped with a simple oat-based streusel and is the perfect spring dessert!
Instructions to make Strawberry Rhubarb Crumble with Oats:
- Preheat oven to 190C/375F. You can also prepare the crumble ahead of time and bake later.
- Wash and cut rhubarb into 2 cm (3/4 inch) pieces. Slice strawberries.
- Put rhubarb into a pie dish. You can leave the strawberries out if you want.
- Add strawberries and sprinkle with 2 tsp sugar.
- For the crumble, first mix flour/ground almonds, oats, sugar and cinnamon in a bowl. Cut butter into small cubes and add to bowl.
- Crumble up the mixture using your fingers until it forms a lot of round, crumbly pieces.
- Mine looks like this when done.
- Distribute the crumble topping over the strawberries and rhubarb. You can cover and refrigerate now if you want to bake it later.
- Bake at 190C/375F for 25-30 minutes. The last 10 minutes I usually cover my crumble with aluminum foil if the crumble looks likes its getting very brown or dried out.
- Serve as is or with yoghurt, ice cream, etc
- If you have left overs, just cover the baking dish and store in the fridge. Reheat for 3-5 minutes at 180C/350F.
The crust doubles as the crumble topping. This quick and easy gluten-free strawberry rhubarb crumble is generously topped with a simple oat-based streusel and is the perfect spring dessert! Today's recipe was adapted from a plum crumble in the book but with it being spring, I felt like a strawberry rhubarb version was in order. Add strawberries and rhubarb to sugar in bowl; toss to coat well. Scrape fruit filling into prepared baking dish.
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