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Rhubarb crumble

Rhubarb crumble

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This time of year is my favorite when the sun shines early in the morning, you can find flowering trees everywhere and the gray winter sky has long since disappeared.

  • 10 rhubarb threads
  • 4 tablespoons water
  • 8 tablespoons sugar
  • For crumble:
  • 200 g flour
  • 110 g butter
  • 110 g brown sugar

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Crumble with rhubarb:

Wash and cut the rhubarb into pieces about a finger's length, then place in an oven tray, sprinkle with water and sprinkle with sugar. Put in the hot oven at 180 C / gas 4 for 15 minutes.

In the meantime, do the crumbel:

In a bowl, mix the flour with the butter and brown sugar until you form a very crumbly dough, in the form of crumbs. When the 15 minutes have passed, take it out of the oven, sprinkle the dough crumbs over the rhubarb and put it back in the oven for another 45 minutes. Serve hot or cold with liquid cream.


Rhubarb and strawberry crumble

Rhubarb and strawberry crumble. I love this dessert! It's fast and doesn't require much baking, so it's perfect for summer. A crumble is like an inverted tart in which the crunchy dough topping hides juicy, warm fruit underneath. I prefer to cook the fruit before it is softer and leaves the juice.

Sometimes a crumble can be very dry if the fruit is put in the tray only at the last moment. In addition, I bake the crumble topping forward and freeze it. It can be baked and used on the same day. Pre-baking helps it stay crispier and crumbly, not soft. The fruit cooks faster and sometimes the crumble part may remain too soft or raw.

The combination of fruits chosen is seasonal & # 8211 rhubarb with strawberries. If you can't find rhubarb, it can be easily replaced with apples or any other fruit you like. You can use berries, apples, pears, plums or a mix. It is good for the fruit to be juicier. The strawberry version is one of my favorites, especially when they are in season. They are fresher and keep their shape better than when frozen.

This dessert comes from the UK and usually the sweet version is the most popular. But there is also the salty version of food. Usually, a fruit or fruit mix, cooked before or not, is covered with a mixture of flour, butter and sugar, which when baked becomes crispy and consists of small lumps of dough. Hence the name crumble, which means something that breaks into pieces or fragments.

Rhubarb and strawberry crumble


for 4 portions of crumble (medium rectangular shapes)

crumble topping

200 gr. White flour
100 gr. cold butter, cubes
100 gr. fine white sugar
30 gr. hand-crushed almond flakes
a pinch of salt
1-2 teaspoons of cinnamon

fruit mix

360 gr. rhubarb cut into cubes of 3-4 cm.
720 gr. strawberries cut into 2 or 4 pieces, depending on size
140 gr. white sugar
2 small cubes of butter
2 tablespoons starch

Preparation time: Ten minutes

Baking time: 10 & # 8211 15 minutes for topping, 10 minutes for crumble

We do the topping first. In a bowl, weigh the flour and butter. Crush the butter with your fingers until you get some bigger crumbs. Add the rest of the ingredients and mix a little to distribute them all evenly. Spread the topping on a tray lined with baking paper and bake for 10-15 minutes until lightly browned. Store aside or freeze overnight. Keep in the freezer for 6 months.

For the fruit mix, heat a pan with a little butter. We cook the rhubarb first because it's stronger. Sprinkle the sugar over it and cook for a few minutes. We mix. Then add the strawberries and cook until they release a little juice. Mix the starch in a small bowl with a little lukewarm water and add to the pan. We'll get a thicker sauce that will hold the fruit. In the oven, the starch continues to cook and thickens everything.

Pour the fruit mixture into molds and cover with crumble topping.

Bake for 10 minutes at 190 degrees until the sauce starts to bubble around the edges.

Serve this hot dessert. It can be reheated. Along with it, go a cup of ice cream, a little vanilla sauce or a tablespoon of cream.

Blancmanger with rhubarb

  • 500ml liquid soy cream
  • 150gr unrefined brown sugar / muscovado
  • 150gr ground almonds
  • 4-5 tablespoons unrefined brown sugar
  • 2 teaspoons and a half of agar-agar
  • 1 teaspoon almond essence
  • 2 large rhubarb stalks
  1. Mix the ground almonds and the heated liquid cream and leave to infuse for 4-6 hours.
  2. Sift the liquid through a very fine sieve (or gauze).
  3. Add the sugar over it and bring to the boil. When it starts to boil, add the agar-agar and boil for another 3 minutes, stirring constantly.
  4. After the mixture has cooled, add the almond essence. Put in 4 cups or bowls and leave to cool 4-5 hours before serving.
  5. The rhubarb is washed and cut into pieces. Put in a pan with the sugar, cover and simmer for 10 minutes. Place pieces of rhubarb on top of the cups with blancmanger (or blanc-manger or blancmange).

Ingredients Crumble with seasonal fruits:

  • 100 grams of butter
  • 150 grams of flour (1/2 rye flour, 1/2 white flour I used)
  • 1 tablespoon of natural oatmeal
  • a vanilla pod
  • 1 pinch of salt
  • 4 tablespoons brown sugar

fruit composition:

  • 4 peaches, 1 mango, 3 tablespoons blackberries & # 8211 the idea is that you can add any kind of fruit go well with each other, or simply apples with cinnamon
  • 3 tablespoons brown sugar
  • 1 tablespoon top of cornstarch (gustin) or 1 1/2 tablespoons flour

Preparation Crumble with peaches, mangoes and blackberries (or fruit of your choice)

Fruit preparation

As I said, the fruit composition is according to preferences, season and the content of the refrigerator. Did I happen to have peaches, mangoes and blackberries in the house? That's what I used and I'm not sorry. It was a brilliant combination. You can also use plums, raspberries, diced apples or & # 8230 as the saying goes "sky is the limit".

Whatever fruit you use for crumble, they are washed, peeled and pitted. Cut into suitable pieces (except fruits such as raspberries, blueberries, blackberries, strawberries, etc.).

Turn on the oven and set it at 190 degrees Celsius.

1. Place the fruits in a bowl (picture 1) and add over them the starch or flour and the 3 tablespoons of brown sugar (picture 2). Mix well until smooth.

Dessert assembly

2. For crumble, prepare either a tray or individual dishes (ramequins) that are greased with a little butter (I used a tray of 25 & # 21515 cm.).

3. Flour, oatmeal, salt and brown sugar (4 tablespoons) put in a bowl. Grow the vanilla pod lengthwise and scrape the seeds, add salt to the mixture of dry ingredients.

4. Add the cold butter, cut into pieces, and with your fingers mix the butter in the dry ingredients until it acquires the characteristic appearance of crumbs (picture 3).

In the form greased with butter, pour the fruit mixture and level.

Sprinkle the flour and butter mixture on top, then press lightly with your palm, without pressing too hard.

Shape in a preheated oven at 190 degrees Celsius until the crust is nicely browned (about 35-40 minutes).

Of course, at this moment the whole house already smells sublimely of pie, vanilla, brown sugar and fruit. Keep your appetite in check for only 15-20 minutes, enough to eat the main course, for example, then portion this hot crumble, not caring a bit about appearance. The more rustic it will be, the more interesting it will be. Crumble is served with vanilla ice cream or a custard (vanilla cream) and guarantees the ecstasy of all diners. :)

Ingredients Pie with rhubarb and strawberries

  • 300 grams of flour
  • 150 grams of butter
  • 1 pinch of salt
  • 4-5 tablespoons of very cold water
  • 600 grams of fresh strawberries, washed, peeled and cut into pieces
  • a volume equal to that of strawberry pieces of rhubarb stem cut into 3 cm pieces. or 400 ml. rhubarb jam
  • 300 grams of sugar (if you use both strawberries and fresh rhubarb, if you use jam, you get 150 grams of sugar)
  • 2 tablespoons flour
  • ½ teaspoon grated lemon peel
  • lemon juice
  • 1 teaspoon vanilla extract
  • 2 tablespoons semolina or breadcrumbs
  • 1 raw egg white beaten with a fork
  • 2 tablespoons caster sugar (preferably brown sugar, but I didn't have it this time) for sprinkling
  • in addition: flour for sprinkled work surface, butter for. some form

Preparation Pie with rhubarb and strawberries:

Before proceeding with the preparation instructions, you must disclose the source of the recipe. I was attracted to this rhubarb and strawberry pie recipe because it seemed simple, rustic and very promising. In addition, the unsweetened dough made me imagine a very pleasant contrast between a slightly salty crust and the sweet-sour filling. And that's how it was! The changes we have made to the recipe are insignificant.


Mix the flour with the salt in a bowl and add the cold butter, cut into pieces (picture 1). Cut the butter into the composition with two knives or a fork until it has a sandy, granular appearance (picture 2). You don't work with your hands because the butter would melt and the dough would lose its texture. Add very cold water, 1 tablespoon at a time and knead briefly and very quickly, enough to bind the composition (picture 3). Do not add more water than necessary and do not stir more than necessary. The dough must be able to be gathered into a ball, when it is ready, which is placed on the floured work surface and cut into two parts (picture 4).

One of the parts lies with the twister in a disc with a diameter of about 40 cm. which is rolled on a rolling pin and then transferred to a tart form greased with a little butter. Press the dough lightly, prick it with a fork from place to place and put it in the fridge.

Turn on the oven and set it at 200 degrees Celsius.

Filling and assembly

If I had used fresh rhubarb, I would have only had to wash it very well, throw the heads and cut into pieces those tender stems, without a woody texture. However, as I have already revealed to you, I met with the rhubarb before the strawberry season. I could not miss this meeting, being the first in my life.

Therefore, we prepared the red stems as described in the previous paragraph. I then placed them in a saucepan on the fire with an equal amount of sugar. In a very short time, I had a jam of all beauty, sour and fragrant. I boiled the rhubarb with very little sugar, it thickened very quickly.

Well, for the rhubarb and strawberry pie I used 400 ml. from this jam, which I mixed with strawberries cut into large pieces. I kept some nicer strawberries to put on top.

Over the strawberries mixed with rhubarb jam I added 2 tablespoons of flour, vanilla extract, peel and lemon juice.

I sprinkled 1 tablespoon of semolina over the dough. I emptied the filling on top. On top I arranged the preserved strawberries, cut in 2, and sprinkled 1 tablespoon of sugar and 1 tablespoon of semolina.

From the remaining dough, I spread a sheet and cut it into strips. From these we formed a network above the filling. The filling can be simply covered with a perforated sheet of dough from place to place. I greased the strips of dough with the beaten egg white and sprinkled with sugar. Ideally it would have been brown sugar, but I didn't have it in the house.


Place the pie in the preheated oven at 200 degrees Celsius, at an average height, and after 15 minutes, reduce the heat to 170 degrees and bake for another 45 minutes. The pie is ready when the dough network is slightly brown and the filling is bubbly appetizing & # 8230eh, it would be worth saying that in the house it smells in a way that gives you tears of appetite and you feel that you would eat the oven as well.

I know, it will be very hard, but the pie must be allowed to cool in shape before being served. It goes great with vanilla ice cream and I swear it's the best pie I've ever made!

Finally, after this fragrant madness, I want to challenge you: because it's strawberry season, I'd like you to write me in a comment, in addition to the impressions of this pie, of course, what other strawberry recipe would you like to see published on the blog. To take full advantage of the strawberries this season :).

Rhubarb: properties and benefits, plus 2 delicious recipes

Rhubarb, also called revent, is a unique vegetable, which is known especially for its sour stems. In some areas, it is framed by fruit, and in Asia, rhubarb roots are often used as a natural remedy.

Rhubarb has large leaves, supported by fleshy stems (petioles), which are consumed. Although the leaves of the plant are toxic, the stems / stems are used in the preparation of pies, compotes and other foods, for their sour and pungent aroma.

Precisely because of its sour taste, rhubarb is a vegetable that is usually cooked with certain amounts of sugar. The stems or stems have a shade that varies from red to pink to a faded green and have a consistency that is similar to that of celery stalks.

What nutrients does rhubarb contain

Rhubarb is not necessarily a vegetable rich in essential nutrients, but it has a low calorie content. At the same time, rhubarb is a very good source of vitamin K, providing between 26-37% of the recommended daily requirement of vitamin K, at a portion of 100 grams. This percentage varies, especially if the rhubarb is cooked or not. Like other vegetables, rhubarb is very rich in fiber, offering similar amounts to those of oranges, apples or celery.

A serving of 100 grams of boiled rhubarb, with added sugar, contains: 116 calories, 31.2 grams of carbohydrates, 2 grams of fiber, 0.4 grams of protein, but also significant amounts of vitamin K1, calcium, vitamin C , potassium, folic acid.

This vegetable has a moderate content of vitamin C, providing 6% of the recommended daily requirement of vitamin C, at a portion of 100 grams.

What properties and benefits does rhubarb have

Lowers cholesterol - Rhubarb stalks are a good source of fiber. In a controlled study, * men with high serum cholesterol levels ate 27 grams of fiber from rhubarb stalks each day for a month. The researchers found that this fiber intake from the strains reduced participants' circulating cholesterol by up to 8% and lowered LDL (bad) cholesterol by up to 9%.

Excellent source of antioxidants - A study suggests that, in fact, the total amount of polyphenols in rhubarb is even higher than the content of polyphenols in kale leaves **. In addition, the antioxidant compounds in rhubarb include anthocyanins, which are responsible for the red color of this vegetable and which contribute to certain health benefits.

Rhubarb also contains calcium, an essential nutrient for bone and tooth health. 1 cup of rhubarb provides 105 mg of calcium, which means about 10% of what adults need in their daily diet. Rhubarb is also a good source of LUTEIN, a compound that takes care of your skin and eyes, which helps neutralize free radicals.

Rhubarb recipes

Rhubarb compote

  • 800 grams rhubarb stalks, cut into 2 cm pieces (about 6 cups)
  • 1 cup sugar
  • 1 piece of 2.5 cm ginger, without shell, given on a small grater

Mix the rhubarb pieces with the sugar in a large saucepan, but do not put it on the fire yet. Set the composition aside to "sit" until the rhubarb leaves its juice for about 10 minutes.

Put the pan with the rhubarb on medium heat over high heat, stirring occasionally. Reduce the flame and simmer for about 5 minutes, stirring occasionally, until you see that the rhubarb has softened, but some pieces have remained intact. Take the vessel off the fire.

Place the grated ginger in a fine sieve, over a small bowl. Press it well with a spoon, until the liquid comes out of the ginger. Discard the solid parts and incorporate the liquid (you should get about 1 teaspoon) of ginger into the rhubarb composition.

Allow the compote (which now has the consistency of a sauce) to cool well before serving it with ice cream or yogurt or before using it to prepare other desserts.

Rhubarb check

  • 3 cups chopped rhubarb stalks (about 350 grams)
  • 2 tablespoons plus 1-2 cups sugar
  • 1 cup oil
  • 2 eggs
  • 1 tablespoon vanilla essence
  • 3 dogs flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking powder
  • 1/2 cup ground pecans, optional

Preheat the oven. Grease with a little oil and line two cake trays of the right size with flour.

Mix the chopped rhubarb with 2 tablespoons of sugar and leave the composition aside, while you prepare the dough.

In a large bowl, beat the oil, eggs, vanilla essence and combine with the remaining sugar until smooth. In another separate bowl, mix flour, salt, baking soda, cinnamon and baking powder. Gradually incorporate the dry ingredients into the oil composition (you will get a thick dough). Add rhubarb to this composition and, if you want, pecans.

Divide the cake composition into two trays and bake for 50-60 minutes, until the dessert passes the toothpick test (when you insert a toothpick in the center of the cake, it comes out clean).

Let the cake cool in the pan for 10 minutes, before removing it and moving it to a grill used to cool desserts.

* The study "Cholesterol lowering effects of rhubarb stalk fiber in hypercholesterolemic men.", Published in 1997 in the Journal of the American College of Nutrition, authors: Goel V, Ooraikul B, Basu TK.

** The study "Antioxidant activity, phenolic and anthocyanin contents of various rhubarb (Rheum spp.) Varieties", published in 2012 in International Journal of Food Science + Technology, authors: Gary R. Takeoka, Lan Dao, Leslie Harden, Alberto Pantoja, Joseph C. Kuhl.

Rhubarb is a sweet, perennial legume that can grow up to two meters in height. Rhubarb culture is one with an old tradition. The root has been used in Asia since 2000 BC for medicinal purposes. In Europe, the food plant became popular in 1788 and spread across the ocean later, around 1820.

& Icircn Rom & acircnia, the plant is still cultivated by hand, especially in the area of ​​Transylvania where it is known as revent, rhubarb or rhubarb. Also here, the Saxons left a legacy of some delicious recipes.

Rhubarb recipes

Rhubarb stalks are ideal for cool summer desserts. Although it is usually used for desserts, rhubarb can be eaten pickled or in the form of fruit juice, along with strawberries or bananas.

Rhubarb jam

Rhubarb jam

Peel the rhubarb stalks and cut the pieces about 1.5-2 cm, then soak them with sugar, from evening to morning. The next day, drain the leftover syrup and put it on the fire according to the vanilla essence. When it starts to bind, add the soaked rhubarb pieces. Then add the lemon juice. Rhubarb jam is put hot in jars, which close tightly.

Rhubarb syrup

Rhubarb syrup

Rhubarb syrup is also prepared for jam. It's just that, in the end, the boiled stems are passed through a sieve. The syrup obtained is boiled once more, then poured into bottles. Keep tightly closed in a dry, cool place.

Rhubarb tart or pie

Rhubarb tart
  • 300 g flour
  • 150 g soft butter
  • 1/2 teaspoon salt
  • 3 tablespoons powdered sugar
  • 80 ml of lukewarm water or milk
  • For the filling
  • 5 rhubarb stalks
  • 250 ml cream
  • 1 or
  • 50 g sugar

For the dough, mix the flour, salt and sugar in a bowl. Add the butter and mix quickly with your fingertips, incorporating the butter into the flour. After obtaining crumbs, add water or milk and mix to obtain a homogeneous dough.

Roll out the dough and then place in the pan. Put the rhubarb stalks cut into 2-3 cm cubes and put the tray in the oven for 20 minutes. After this time, add a mixture of cream, egg and sugar and leave in the oven for another 30 minutes. The rhubarb tart or pie is left to cool in the pan.

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