Rhubarb And Raspberry Crunch

Rhubarb and Raspberry Crunch Recipe - Ingredients: Butter, Rolled Oats, Ginger, Nuts, Demerara Sugar, Cinnamon, Rhubarb, Raspberries

Preparation time: 15 minutes | Cooking time: 30-40 minutes | Servings: 4-6

Introduction

Rhubarb and Raspberry Crunch is a delicious and easy-to-make dessert that combines the tartness of rhubarb with the sweetness of raspberries, all topped with a crunchy oat and nut mixture. This dessert is perfect for any occasion and is sure to impress your family and friends.

History

The combination of rhubarb and raspberries in a dessert is a classic one that has been enjoyed for generations. Rhubarb has been used in cooking for centuries, with its tart flavor adding a unique twist to many dishes. Raspberries, on the other hand, are known for their sweet and juicy taste, making them a perfect pairing with rhubarb in this dessert.

Ingredients

100 g (4 oz) of melted butter
100 g (4 oz) of rolled oats
100 g (4 oz) of digestive or ginger biscuits, coarsely crushed
50 g (2 oz) of mixed chopped nuts
175 g (6 oz) of demerara sugar, divided in half
A pinch of cinnamon
450 g (1 lb) of rhubarb, cut into 2.5 cm (1 inch) lengths
225 g (8 oz) of frozen raspberries

How to prepare

In a bowl, mix together butter, oats, crushed biscuits, nuts, half of the sugar, and cinnamon.
In another bowl, mix together the remaining sugar and fruits.
Place half of the fruit in the bottom of a greased ovenproof dish with a capacity of 1.1 liters (2 pt). Sprinkle with half of the biscuit mixture.
Repeat the layers.
Bake in a preheated conventional oven at 190°C for 30-40 minutes (Gas Oven Mark 4, 30-40 minutes).
Serve hot or cold with ice cream or cream.

Variations

You can add a handful of fresh strawberries to the fruit mixture for an extra burst of flavor.
Try using different types of nuts in the oat and nut mixture, such as almonds or pecans.
For a healthier version, you can use coconut oil instead of butter and honey instead of sugar.

Cooking Tips & Tricks

Make sure to cut the rhubarb into evenly sized pieces to ensure even cooking.

- You can use fresh raspberries instead of frozen if they are in season.

- Feel free to adjust the amount of sugar in the recipe to suit your taste preferences.

- Serve the dessert with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat.

Serving Suggestions

Serve Rhubarb and Raspberry Crunch hot or cold, with a scoop of vanilla ice cream or a dollop of whipped cream on top.

Cooking Techniques

Baking

Ingredient Substitutions

You can use any type of nuts in place of the mixed nuts in this recipe.

- If you don't have demerara sugar, you can use brown sugar as a substitute.

Make Ahead Tips

You can prepare the oat and nut mixture and the fruit mixture ahead of time and assemble the dessert just before baking.

Presentation Ideas

Serve Rhubarb and Raspberry Crunch in individual ramekins for a more elegant presentation.

Pairing Recommendations

Pair this dessert with a glass of sweet dessert wine or a cup of hot tea.

Storage and Reheating Instructions

Store any leftovers of Rhubarb and Raspberry Crunch in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Nutrition Information

Calories per serving

Each serving of Rhubarb and Raspberry Crunch contains approximately 300 calories.

Carbohydrates

Each serving of Rhubarb and Raspberry Crunch contains approximately 40g of carbohydrates.

Fats

Each serving of Rhubarb and Raspberry Crunch contains approximately 15g of fats.

Proteins

Each serving of Rhubarb and Raspberry Crunch contains approximately 5g of proteins.

Vitamins and minerals

Rhubarb is a good source of vitamin C, vitamin K, and calcium, while raspberries are rich in vitamin C and dietary fiber.

Alergens

This recipe contains nuts and gluten from the biscuits, so it may not be suitable for those with nut or gluten allergies.

Summary

Rhubarb and Raspberry Crunch is a delicious dessert that is relatively high in carbohydrates and fats, but also contains important vitamins and minerals.

Summary

Rhubarb and Raspberry Crunch is a delicious and easy dessert that combines the tartness of rhubarb with the sweetness of raspberries, all topped with a crunchy oat and nut mixture. This dessert is perfect for any occasion and is sure to be a hit with your family and friends.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Rhubarb and Raspberry Crunch. It was a warm summer day, the sun streaming through the windows of my tiny kitchen as I rummaged through an old box of recipes that had been passed down to me from my mother. Among the faded index cards and yellowed newspaper clippings, I found a handwritten note from a dear friend who had long since passed away. The note detailed a recipe for a delicious dessert that combined the tartness of rhubarb with the sweetness of raspberries, all topped with a crunchy oat topping.

As I read through the instructions, my mouth watered at the thought of the flavors melding together in perfect harmony. I knew I had to make this dessert, not only to honor my friend's memory but also to satisfy my own craving for something new and exciting in the kitchen.

I set to work gathering the ingredients, carefully measuring out the flour, sugar, and butter for the topping and chopping the rhubarb and raspberries for the filling. The scent of the fruit mingled with the earthy aroma of oats as I mixed everything together, creating a sticky, crumbly mixture that promised to turn golden and crisp in the oven.

As I slid the pan into the oven and set the timer, I couldn't help but think back on all the recipes I had collected over the years. Some were from family members, handed down through generations with love and care. Others were from cookbooks, their pages stained with splatters of butter and sugar from countless experiments in the kitchen. And still others, like this one, were gifts from friends who had shared their culinary secrets with me in moments of friendship and camaraderie.

When the timer chimed, I eagerly pulled the pan from the oven, the smell of warm, bubbling fruit filling the air. I scooped out a generous portion onto a plate, topping it with a dollop of whipped cream before taking my first bite. The flavors exploded in my mouth, the tangy rhubarb and sweet raspberries playing off each other in a dance of contrasting tastes and textures. And the crunchy oat topping added the perfect final touch, providing a satisfying crunch that complemented the softness of the fruit filling.

I knew in that moment that this recipe would become a staple in my kitchen, a go-to dessert for special occasions and lazy afternoons alike. And as I savored each bite, I said a silent thank you to my friend for sharing this treasure with me, knowing that her memory would live on in every batch of Rhubarb and Raspberry Crunch that I made.

As the years passed, I continued to make this dessert, tweaking the recipe here and there to suit my own tastes and preferences. Sometimes I added a sprinkle of cinnamon to the topping, other times I substituted blueberries for the raspberries for a different twist on the classic combination. But no matter how I altered the recipe, the essence of it remained the same: a delicious, comforting dessert that brought joy to all who tasted it.

And so, as I sit here now, reflecting on the recipe that brought me so much happiness and satisfaction over the years, I am filled with gratitude for the friends and family who have shared their culinary wisdom with me. Their recipes have become a part of me, woven into the fabric of my own cooking style and passed down to the next generation with love and care. And for that, I am truly thankful.