{"id":994,"date":"2021-06-19T01:18:19","date_gmt":"2021-06-19T01:18:19","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=994"},"modified":"2024-02-09T21:35:18","modified_gmt":"2024-02-09T21:35:18","slug":"rhubarb-crumble","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/rhubarb-crumble\/","title":{"rendered":"Rhubarb Crumble"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Rhubarb Crumble<\/span><\/h2>\n
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A delicious rhubarb recipe, with an unusual way of preparing the crumble.<\/span><\/div>\n
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Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>45 minutes<\/span><\/span> mins<\/span><\/span><\/div>
15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n\n\n\n
Author: <\/span>Food Network Magazine<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>

<\/span>For crumble topping:<\/span><\/h4>
  • 1<\/span> cup<\/span> flour<\/span><\/li>
  • \u2153<\/span> cup<\/span> oats<\/span><\/li>
  • \u00be<\/span> cup<\/span> sugar<\/span><\/li>
  • pinch<\/span> salt<\/span><\/li>
  • 6<\/span> Tbsp<\/span> melted butter<\/span><\/li>
  • \u00bd<\/span> cup<\/span> chopped hazelnuts<\/span> (or pecans)<\/span><\/li><\/ul><\/div>

    <\/span>For filling:<\/span><\/h4>
    • 2<\/span> lb<\/span> chopped rhubarb<\/span><\/li>
    • \u2153<\/span> cup<\/span> sugar<\/span><\/li>
    • \u00bc<\/span> cup<\/span> flour<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> vanilla extract<\/span><\/li>
    • \u00bd<\/span> tsp<\/span> orange zest<\/span><\/li>
    • \u00bc<\/span> tsp<\/span> salt<\/span><\/li><\/ul><\/div>

      <\/span>For serving:<\/span><\/h4>
      • whipped cream<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>

        <\/span>For crumble topping:<\/span><\/h4>
        • Combine flour, oats, sugar, and salt in a bowl. Stir in melted butter and chopped nuts. Squeeze into large crumbles and place in the freezer.<\/span><\/div><\/li><\/ul><\/div>

          <\/span>For filling:<\/span><\/h4>
          • Toss rhubarb, sugar, flour, vanilla extract, orange zest and salt in an 8×8-inch glass or ceramic baking dish.<\/span><\/div><\/li><\/ul><\/div>

            <\/span>To complete:<\/span><\/h4>
            • Scatter the crumble on top of the filling in the baking dish, and bake in a preheated 375F oven until golden and bubbly, for 45 minutes. <\/span><\/div><\/li>
            • Let cool for 15 minutes; serve with whipped cream<\/span><\/div><\/li><\/ul><\/div><\/div>\n
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