Strawberry Rhubarb Crumble With Cardamom And Nutmeg Recipe

Name: Strawberry Rhubarb Crumble With Cardamom And Nutmeg
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE FRUIT LAYER:; 3 cups Diced Rhubarb, Fresh Or Frozen; 2 cups Halved Fresh Strawberries; 3/4 cups Granulated Sugar; 2 Tablespoons Cornstarch; 2 teaspoons Orange Zest; 1/2 teaspoons Ground Cardamom; 1/4 teaspoons Freshly Grated Nutmeg; FOR THE CRUMBLE:; 1/2 cups Whole Wheat Flour; 1/2 cups Rolled Oats; 1/2 cups Packed Brown Sugar; 1/4 cups Slivered Almonds; 1/2 teaspoons Ground Cinnamon; 1/2 teaspoons Kosher Salt; 6 Tablespoons Cold Unsalted Butter, Cubed

Servings: persons

FOR THE FRUIT LAYER:
3 cups Diced Rhubarb, Fresh Or Frozen
2 cups Halved Fresh Strawberries
3/4 cups Granulated Sugar
2 Tablespoons Cornstarch
2 teaspoons Orange Zest
1/2 teaspoons Ground Cardamom
1/4 teaspoons Freshly Grated Nutmeg
FOR THE CRUMBLE:
1/2 cups Whole Wheat Flour
1/2 cups Rolled Oats
1/2 cups Packed Brown Sugar
1/4 cups Slivered Almonds
1/2 teaspoons Ground Cinnamon
1/2 teaspoons Kosher Salt
6 Tablespoons Cold Unsalted Butter, Cubed

1
Preheat oven to 350 F. Grease an 8 x 8-inch baking dish.
2
In a medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, orange zest, cardamom and nutmeg. Set aside for 15 minutes.
3
Meanwhile, in another medium bowl, whisk together the flour, oats, sugar, sliced almonds, cinnamon and salt. Cut in the cold butter and mix with your fingertips until crumbs form.
4
Transfer rhubarb mixture to the prepared baking dish. Sprinkle the with crumble topping.
5
Bake in the preheated oven for 50 to 60 minutes, or until the top begins to brown and fruit starts to wildly bubble.
6
Serve warm with vanilla ice cream.
7
Note: recipe adapted from A Little Saffron's rhubarb and strawberry crisp

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: FOR THE FRUIT LAYER:, 3 cups Diced Rhubarb, Fresh Or Frozen, 2 cups Halved Fresh Strawberries, 3/4 cups Granulated Sugar, and more.

Yes, Strawberry Rhubarb Crumble With Cardamom And Nutmeg falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Rhubarb Crumble With Cardamom And Nutmeg

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