Individual rhubarb and strawberry crumble
Individual rhubarb and strawberry crumble

Hello everybody, it’s Jim, welcome to our recipe site. Today, I will show you a way to make a special dish, individual rhubarb and strawberry crumble. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Slices of strawberry and rhubarb are topped with a buttery, brown sugar and oat crumble then baked until golden brown and crunchy. Combine sugar and cinnamon; sprinkle over rhubarb mixture. Don't be afraid to use frozen strawberries if needed.

Individual rhubarb and strawberry crumble is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. Individual rhubarb and strawberry crumble is something that I have loved my whole life. They’re fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have individual rhubarb and strawberry crumble using 5 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Individual rhubarb and strawberry crumble:
  1. Make ready 2 sticks rhubarb
  2. Take 50 g sugar
  3. Make ready 2 tbsp strawberry jam
  4. Get 75 g butter or margarine
  5. Take 175 g plain flour

This red rhubarb crumble has great eye appeal too! A simple spring crumble - rhubarb, strawberry, and a splash of port wine with a buttery black pepper, pine nut and oat crumble top. You all know by now how much I love a rustic, family-style dessert. And really, the list of desserts that fit the bill better than a simple fruit crumble is short.

Instructions to make Individual rhubarb and strawberry crumble:
  1. Cut rhubarb into 1-2cm pieces and place in the bottom of each ramekin. Add 1-2 tsp strawberry jam depending on the size of the ramekins.
  2. Add flour and butter or margarine into a bowl and rub in until the mixture resembles fine breadcrumbs.
  3. Stir in sugar and spoon over ramekins, dividing the mixture between them.
  4. Pop into a preheated oven at 170C for 20 minutes or until the topping is golden brown. Set aside to cool for at least 10 minutes before serving as the jammy rhubarb fruit filling will be very hot straight from the oven! Enjoy with custard, cream or icecream as preferred.

Serve this quick and easy strawberry-rhubarb crumble warm, topped with a scoop of nonfat frozen yogurt. I did a combination of rhubarb strawberries and blackberries. I used whole wheat flour in the crumble. I also added a couple of tablespoons of ground flax to the crumble. recipes. Add strawberries and rhubarb to sugar in bowl; toss to coat well.

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