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Strawberry and Rhubarb Crumble

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)27.223
Energy (kCal)1403.0287
Carbohydrates (g)228.8021
Total fats (g)55.1898
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine flour, 2/3 cup sugar, and salt in medium bowl; whisk to blend. Add butter; rub in with fingertips until mixture sticks together in clumps. Mix in oats and nuts. (DO AHEAD: Topping can be made 1 day ahead.) Cover and chill. | 2. Preheat oven to 375°F | 3. Butter 11x7x2-inch glass baking dish. | 4. Place 1/2 cup sugar in large bowl. | 5. Scrape in seeds from vanilla bean; whisk to blend well. | 6. Add strawberries and rhubarb to sugar in bowl; toss to coat well. | 7. Scrape fruit filling into prepared baking dish. | 8. Sprinkle oat topping evenly over filling. | 9. Bake crumble until filling bubbles thickly and topping is crisp, about 45 minutes. | 10. Let cool 15 minutes. Spoon warm crumble into bowls. Serve with ice cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    purpose flour 3/4 cup - - - -
    sugar 2/3 cup 537.32 134.3973 0.0 0.0
    salt 1 - - - -
    butter 6 tablespoons chilled unsalted cut 513.0 23.570999999999998 16.029 43.2
    oat 1/2 cup fashioned old 115.62 31.1234 8.131 3.3041
    hazelnut 1/2 cup husked toasted chopped 159.6 24.0 0.0 8.004
    vanilla bean 1/2 6.047999999999999 0.2656 0.0013 0.0013
    strawberry 1 halved hulled - - - -
    rhubarb 12 ounces trimmed cut 71.4407 15.4448 3.0617 0.6804
    vanilla ice cream - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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