Strawberry Rhubarb Crumble with Oats
Strawberry Rhubarb Crumble with Oats

Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, strawberry rhubarb crumble with oats. One of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Strawberry Rhubarb Crumble with Oats is one of the most well liked of current trending foods on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Strawberry Rhubarb Crumble with Oats is something which I have loved my entire life. They’re nice and they look wonderful.

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. Crumble on top of the rhubarb and strawberry mixture.

To begin with this particular recipe, we have to first prepare a few components. You can have strawberry rhubarb crumble with oats using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Strawberry Rhubarb Crumble with Oats:
  1. Make ready 200 g rhubarb
  2. Make ready 100 g strawberries (5 large ones)
  3. Prepare 2 tsp sugar
  4. Take Crumble topping:
  5. Make ready 50 g oats
  6. Take 50 g flour -or- ground almonds
  7. Take 1/2 tsp cinnamon
  8. Get 50 g sugar
  9. Make ready 50 g chilled butter
  10. Prepare To serve:
  11. Prepare Yoghurt, vanilla ice cream, clotted cream, etc

Stir in brown sugar and oats. Everyone loves these sweet strawberry rhubarb crumble bars! Made with vibrant fruit, wholesome oats, and a generous fruit-to-crumble ratio. Sweet strawberries and tart rhubarb are a classic dessert combination, and these no-fuss bars have been our favorite way to enjoy them ever since we.

Instructions to make Strawberry Rhubarb Crumble with Oats:
  1. Preheat oven to 190C/375F. You can also prepare the crumble ahead of time and bake later.
  2. Wash and cut rhubarb into 2 cm (3/4 inch) pieces. Slice strawberries.
  3. Put rhubarb into a pie dish. You can leave the strawberries out if you want.
  4. Add strawberries and sprinkle with 2 tsp sugar.
  5. For the crumble, first mix flour/ground almonds, oats, sugar and cinnamon in a bowl. Cut butter into small cubes and add to bowl.
  6. Crumble up the mixture using your fingers until it forms a lot of round, crumbly pieces.
  7. Mine looks like this when done.
  8. Distribute the crumble topping over the strawberries and rhubarb. You can cover and refrigerate now if you want to bake it later.
  9. 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.
  10. Serve as is or with yoghurt, ice cream, etc
  11. If you have left overs, just cover the baking dish and store in the fridge. Reheat for 3-5 minutes at 180C/350F.

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. This strawberry rhubarb crumble hist all the right notes for sweet and tart, and the crumble of oats, nuts and coconut add more dimension! It's rhubarb season and I've always loved the combination of strawberries and rhubarb in pies and crumbles.

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