Rhubarb-strawberry crumble, from chef Kathy Gunst. (Robin Lubbock/WBUR) Instructions In a medium saucepan, stir together the rhubarb, sugar, maple syrup and 1/4 cup water and bring to a boil.

Roast rhubarb and aromatics for 20 – 25 minutes or until soft Combine almond meal, rolled oats, vanilla and coconut sugar into a mixing bowl then add the butter and rub through until the mix ...

Rhubarb crumble is a warming fruity pud with a sweet crunchy topping, an ideal treat for the family after a Sunday lunch. Crumble is an easy dessert to make, and this step by step recipe is the ...

In a 8 x 8 inch baking dish or a 6-cup baking dish, mix together the rhubarb, brown sugar, white sugar, flour, vanilla extract and ginger. Set aside while you make the crumble.

Bake 8 minutes. Remove from the oven and with an off-set metal spatula toss the crumble to distribute. Return to the oven and bake for 2 to 3 minutes, until the crumble is evenly golden brown.

Recipe Strawberry Rhubarb Crumble Prep time: 30 minutes Cook time: 45 minutes Serves 12 Ingredients 1 pound rhubarb ends, trimmed and cut into 1/4 inch pieces 1/2 pound strawberries, hulled and ...

Rhubarb sour cream crumble pie Rhubarb season is back, bringing with it the opportunity to make this hard-to-mess-up pie, the perfect antidote to life's overwhelming moments.

Rhubarb & Strawberry Crumble The tanginess of rhubarb blends seamlessly with the sweetness of strawberries in Rhubarb & Strawberry Crumble, creating a dessert that balances bright and juicy flavors.

Preheat oven to 425 degree. Combine sugar, Splenda, flour, cinnamon, and salt in a large bowl. Add rhubarb. Mix egg with vanilla and stir into rhubarb. Gently mix well. Spoon into unbaked pie shell.

Bright red rhubarb makes a brilliant show in this crumble, though a combination of rhubarb and apple could also be nice. David Malosh for The New York Times. Food Stylist: Simon Andrews.