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Strawberry Rhubarb Crumble

Posted by & filed under recipe.

Strawberry Rhubarb CrumbleWith strawberry season upon us, I’m finding as many ways as I can to eat these tasty berries.

This great crumble is easy to make and tastes great for dessert or breakfast with some yogurt if you’re feeling indulgent.

I really enjoy adding the nuts to the crumble topping; I feel it gives it all a bit more depth in flavour.

Feel free to play around with which nuts you use, or if you’re a coconut fan, as I know many are, throw a small handful of either shredded or ribbon coconut into the crumble topping.

Strawberry Rhubarb Crumble

Filling:

  • 4 cups chopped rhubarb
  • 4 cups whole strawberries
  • 13 cup palm sugar or whole brown sugar
  • 1½ tbsp corn starch
  • pinch of salt

Topping:

  • ¾ cup rolled oats
  • ½ cup whole wheat flour
  • 13 cup palm sugar or whole brown sugar
  • 13 cup sliced almonds
  • 13 cup Rancho Anniversary Nut Mix; you can also use whichever nuts you enjoy!
  • ½ tsp salt
  • ¼ cup coconut oil or butter
DSC_0111R

Preheat your oven to 375°F.

For the filling, mix together all the ingredients and place in a 9″ x 9″ baking dish.

For the topping, coarsely chop Rancho Vignola’s nut mix and combine all the remaining ingredients well.

DSC_0127RPour the topping onto the strawberry rhubarb mixture and spread out evenly. Bake for 30 ~ 40 minutes until the topping is golden brown and the mixture is bubbling though at the edges.

Remove from the oven and let sit for 5 ~ 10 minutes before serving.
DSC_0194R

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blog
Strawberry Rhubarb Crumble

Posted by & filed under recipe.

Strawberry Rhubarb CrumbleWith strawberry season upon us, I’m finding as many ways as I can to eat these tasty berries.

This great crumble is easy to make and tastes great for dessert or breakfast with some yogurt if you’re feeling indulgent.

I really enjoy adding the nuts to the crumble topping; I feel it gives it all a bit more depth in flavour.

Feel free to play around with which nuts you use, or if you’re a coconut fan, as I know many are, throw a small handful of either shredded or ribbon coconut into the crumble topping.

Strawberry Rhubarb Crumble

Filling:

  • 4 cups chopped rhubarb
  • 4 cups whole strawberries
  • 13 cup palm sugar or whole brown sugar
  • 1½ tbsp corn starch
  • pinch of salt

Topping:

  • ¾ cup rolled oats
  • ½ cup whole wheat flour
  • 13 cup palm sugar or whole brown sugar
  • 13 cup sliced almonds
  • 13 cup Rancho Anniversary Nut Mix; you can also use whichever nuts you enjoy!
  • ½ tsp salt
  • ¼ cup coconut oil or butter
DSC_0111R

Preheat your oven to 375°F.

For the filling, mix together all the ingredients and place in a 9″ x 9″ baking dish.

For the topping, coarsely chop Rancho Vignola’s nut mix and combine all the remaining ingredients well.

DSC_0127RPour the topping onto the strawberry rhubarb mixture and spread out evenly. Bake for 30 ~ 40 minutes until the topping is golden brown and the mixture is bubbling though at the edges.

Remove from the oven and let sit for 5 ~ 10 minutes before serving.
DSC_0194R

Tags: , , , , , , , , , , , , , , ,



One response to “Strawberry Rhubarb Crumble”

Leave a reply:

  • (will not be published)

XHTML: You can use these tags: <a href="" title="" rel=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>