Rhubarb and Berry Crumble
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons unsalted butter
- 1pound fresh rhubarb
- 1cup fresh strawberries, hulled and halved
- 1cup fresh raspberries
- 1½teaspoons ground ginger
- 1cup brown sugar
- 2tablespoons flour
- ½cup rolled oats
- ½pint vanilla ice cream
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
388 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 65 grams carbohydrates; 6 grams dietary fiber; 47 grams sugars; 5 grams protein; 44 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat oven to 400 degrees. Butter a four-cup baking dish with one-half tablespoon of the butter.
- Step 2
Remove any leaves from the rhubarb stalks. Dice the rhubarb. Place in a bowl and mix with the strawberries, raspberries, a teaspoon of ginger and three-fourths cup of sugar. Spread into the baking dish. Dot with one-half tablespoon of butter.
- Step 3
With a fork or your fingertips mix the remaining sugar and ginger with the flour and oats. Cut the remaining butter in bits and mix them in until crumbly. Spread this mixture over the rhubarb.
- Step 4
Place in the oven and bake 25 to 30 minutes, until top is browned and fruit begins to bubble. Allow to cool 20 minutes, then serve with ice cream.
Private Notes
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Cooking Notes
Hilary
So I tried this the other night and I was disappointed. Let me preface this by saying that I was distracted, so my opinion may not be fair. My only concern was that there are no thickeners; only cooking the mixture for 25 minutes, then letting it sit doesn't really thicken the juices. I will try one more time, and maybe add some tapioca or cornstarch. We'll have to see.
lorimarc
Good flavor but about a cup of liquid after baked. Maybe try a shallower dish? I poured off liquid and it was fine but not great. Maybe a T of corn starch to the fruit? Worth trying again even if was a disappointing outcome first round! The ginger was so nice.
Dorsie Hathaway
love this recipe! I used grated butter and added 2 tablespoons of almond flour, ground coriander, cinnamon, clove and a splash of red Tabasco with minced fresh mint leaves. I let it cook for about 40 minutes in a high walled casserole dish. Heavenly!
lorimarc
Good flavor but about a cup of liquid after baked. Maybe try a shallower dish? I poured off liquid and it was fine but not great. Maybe a T of corn starch to the fruit? Worth trying again even if was a disappointing outcome first round! The ginger was so nice.
Hilary
So I tried this the other night and I was disappointed. Let me preface this by saying that I was distracted, so my opinion may not be fair. My only concern was that there are no thickeners; only cooking the mixture for 25 minutes, then letting it sit doesn't really thicken the juices. I will try one more time, and maybe add some tapioca or cornstarch. We'll have to see.
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