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Strawberry-Rhubarb Grumble

Fat.Freedom's picture
You'll simply love this Strawberry-Rhubarb Grumble recipe. A deadly combination of strawberry and rhubarb will surely tempt you to prepare this recipe again and again.
Ingredients
  Dried apricots 2 Ounce
  Cold water 1⁄2 Cup (8 tbs)
  Boiling water 1⁄2 Cup (8 tbs)
  Dark brown sugar 1⁄2 Cup (8 tbs), firmly packed
  Salt 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Grated nutmeg 1⁄4 Teaspoon
  Rhubarb 1 Pound
  Strawberries 12 Ounce, hulled
  Granulated sugar 1⁄3 Cup (5.33 tbs)
  All purpose flour 3 Tablespoon
  Grated lemon rind 1⁄2 Teaspoon
Directions

Preheat the oven to 400 degrees.
For the crumble, combine the dried apricots and the cold water in a small saucepan and bring to a boil over medium heat.
Cover, reduce the heat to low, and simmer for 20 minutes.
Remove from the heat and pour into the bowl of a food processor or blender.
Add the boiling water and puree until smooth. (You should have about 3 tablespoons apricot puree.)
Combine the remaining dry ingredients in a bowl and mix thor-oughly.
Add the apricot puree and mix with a fork to the texture of coarse meal.
Set aside.
For the filling, trim the rhubarb and cut it into 14 inch chunks.
Put the chunks into a 1-quart casserole or an 8 by 8 inch nonstick baking pan.
Cut the strawberries in half and add to the rhubarb.
Add the sugar, flour, and lemon rind and mix thoroughly with a spatula.
Sprinkle the crumble over the fruit filling and bake for 25 to 30 minutes, until the top is browned and the edges are bubbly.
Re-move from the oven and let sit for 10 minutes before serving.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Servings: 
4

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