Strawberry Rhubarb Crumble
photo by CookingONTheSide
- Ready In:
- 1hr 30mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
-
Topping
- 177.44 ml flour
- 158.51 ml firmly packed brown sugar
- 78.78 ml chopped almonds
- 118.29 ml butter, softened
-
Filling
- 1419.57 ml fresh strawberries
- 907.18 g fresh rhubarb, cut in 1 in pieces
- 295.73 ml sugar
- 44.37 ml dry tapioca
- 9.85 ml freshly grated orange rind
directions
- Topping: Mix all ingredients in a bowl.
- Stir just until mixture becomes crumbly.
- Filling: Cut strawberries in 1/4's; place in lg bowl.
- Stir in remaining ingredients and let stand 15 minutes.
- Lightly butter shallow 3qt baking dish.
- Pour filling into dish.
- Sprinkle with topping.
- Bake at 350* until bubbling (60-70 min).
- Cool on wire rack.
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Reviews
-
This was very good. I really loved the topping with the almonds in it. The filling was a little too liquidy even after sitting for awhile so it kind of "drowned" some of the delicious topping. I would probably increase the amount of topping next time because it was so good. I would also increase the tapioca slightly to see if that helps with the filling. Thanks for sharing!
RECIPE SUBMITTED BY
MizzNezz
United States
After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!!
I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch.
We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!