Raspberry-Rhubarb Crumble Delight
Indulge in the perfect balance of sweet and tart with this Raspberry-Rhubarb Crumble Delight. The vibrant flavors of fresh rhubarb blend beautifully with the juicy, tangy raspberries, creating a dessert that is both refreshing and comforting. The oat and brown sugar topping adds a delightful crunch, making every bite an experience to savor. This dish is perfect for any occasion, whether it be a summer picnic or a cozy winter gathering. Although fresh rhubarb shines in this recipe, frozen options can still yield delicious results, making it accessible year-round.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
flour
1 1/2 cups (all-purpose)
quick oats
1 cup (uncooked)
brown sugar
1 cup (packed)
cinnamon
1 teaspoon (ground)
salt
1/4 teaspoon (to taste)
unsalted butter
1/2 cup (cold, cut into cubes)
frozen raspberries in light syrup
1 (12 ounce) package (thawed and undrained)
sugar
1/2 cup
cornstarch
3 tablespoons
rhubarb
2 cups (chopped)
whipped cream or ice cream
to garnish
Instructions
1
Preheat your oven to 325°F (165°C).
2
In a large mixing bowl, combine the flour, quick oats, brown sugar, cinnamon, and salt. Mix until well combined.
3
Cut in the unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4
Set aside 1 1/4 cups of the crumb mixture for topping. Press the remaining crumbs evenly into the bottom of an ungreased 9-inch square baking pan.
5
Drain the thawed raspberries, reserving the syrup. Set the raspberries aside.
6
In a small saucepan, add enough water to the reserved syrup to make a total of 1 cup of liquid. Heat the mixture over medium heat.
7
In a separate bowl, combine 1/2 cup sugar with cornstarch and stir until mixed. Gradually add this mixture to the syrup in the saucepan, stirring constantly.
8
Cook the syrup mixture over medium heat, stirring constantly, until it thickens and becomes bubbly, about 5–7 minutes. Remove from heat and set aside.
9
Evenly distribute the raspberries and chopped rhubarb over the pressed crumb layer in the pan.
10
Pour the cooked syrup mixture over the fruit, ensuring it is evenly distributed. Sprinkle the reserved crumb topping over the top.
11
Bake in the preheated oven for 1 hour or until the topping is golden brown and crispy.
12
Allow to cool in the pan on a wire rack before cutting into squares. Serve warm topped with whipped cream or ice cream for a truly delightful dessert.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Raspberry-Rhubarb Crumble Delight?
It is a dessert that features a balance of sweet and tart flavors combining fresh rhubarb, juicy raspberries, and a crunchy oat and brown sugar topping.
At what temperature should I preheat my oven?
The oven should be preheated to 325°F (165°C).
What ingredients are needed for the crumb mixture?
The mixture consists of all-purpose flour, uncooked quick oats, packed brown sugar, ground cinnamon, salt, and cold unsalted butter.
How do I incorporate the butter into the dry ingredients?
You should cut the cold butter cubes into the mixture using a pastry cutter or your fingers until it reaches a coarse crumb consistency.
How much of the crumb mixture should be saved for the top layer?
Set aside 1 1/4 cups of the crumb mixture to use as the topping.
What size baking pan is required for this recipe?
A 9-inch square baking pan is required.
Do I need to grease the baking pan?
No, the recipe specifies using an ungreased baking pan.
How should the frozen raspberries be prepared?
Thaw the raspberries and drain them, making sure to reserve the syrup for later use.
How do I prepare the liquid for the syrup mixture?
Add enough water to the reserved raspberry syrup to create a total of 1 cup of liquid.
What is used to thicken the fruit syrup?
A combination of 1/2 cup sugar and 3 tablespoons of cornstarch is used to thicken the mixture.
How long should the syrup be cooked?
Cook the syrup mixture over medium heat for 5 to 7 minutes until it becomes thick and bubbly.
How is the rhubarb prepared for the filling?
The rhubarb should be chopped into pieces, measuring 2 cups in total.
In what order is the dessert assembled?
Press the base crumbs into the pan, layer the raspberries and rhubarb, pour the cooked syrup over the fruit, and sprinkle the reserved crumbs on top.
How long does the crumble need to bake?
The dessert should bake for 1 hour.
How do I know when the dessert is finished baking?
It is done when the topping is golden brown and crispy.
What is the best way to cool the crumble?
Allow the crumble to cool inside the pan on a wire rack before cutting.
What type of oats should be used?
The recipe calls for 1 cup of uncooked quick oats.
Can I use fresh rhubarb instead of frozen?
Yes, while frozen options work, fresh rhubarb is highly recommended for the best results.
What type of flour is best for this recipe?
All-purpose flour is the recommended type for the crumb mixture.
What kind of sugar is used in the crumb topping?
One cup of packed brown sugar is used for the crumble.
What spices are included in the recipe?
The recipe includes 1 teaspoon of ground cinnamon and 1/4 teaspoon of salt.
What are the suggested garnishes for serving?
It is best served warm with whipped cream or ice cream.
Is the butter used cold or at room temperature?
The butter should be cold and cut into cubes.
How many total ingredients are in this recipe?
There are 11 ingredients in total, including the optional garnish.
Can I make this recipe year-round?
Yes, because frozen rhubarb and raspberries can be used, it is accessible in any season.
Is this recipe considered easy to make?
Yes, it is tagged as an easy dessert and comfort food.
What flavor profile can I expect?
The profile is a vibrant mix of tangy raspberries and tart rhubarb balanced by a sweet, crunchy topping.
For what occasions is this dish suitable?
It is perfect for summer picnics or cozy winter gatherings.
How should the dessert be portioned?
Once cooled, the crumble should be cut into squares for serving.
What should I do if the syrup does not thicken?
Ensure you are stirring constantly over medium heat and that the cornstarch was fully mixed with the sugar before adding.