Hey everyone, it’s Jim, welcome to my recipe site. Today, I will show you a way to make a special dish, strawberry rhubarb crumble with oats. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Strawberry Rhubarb Crumble with Oats is one of the most popular of current trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look wonderful. Strawberry Rhubarb Crumble with Oats is something which I have loved my whole life.
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. Simple strawberry crumble rhubarb bars with a crumbly oat topping!
To begin with this particular recipe, we have to prepare a few ingredients. You can cook strawberry rhubarb crumble with oats using 11 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Strawberry Rhubarb Crumble with Oats:
- Get 200 g rhubarb
- Make ready 100 g strawberries (5 large ones)
- Prepare 2 tsp sugar
- Make ready Crumble topping:
- Take 50 g oats
- Take 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
Strawberry Crumble Bars are the perfect treat for spring and summer, with a buttery crust, soft strawberry filling inside and a crunchy crumble on top. 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. A recipe for a traditional Scottish strawberry & rhubarb crumble, which includes oats in the crumble topping. I was given a batch of rhubarb from my parent's kind neighbour.
Steps 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.
A recipe for a traditional Scottish strawberry & rhubarb crumble, which includes oats in the crumble topping. I was given a batch of rhubarb from my parent's kind neighbour. It's great having free, homegrown rhubarb when I want it. 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.
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