{"id":7720,"date":"2022-01-20T11:47:46","date_gmt":"2022-01-20T16:47:46","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=7720"},"modified":"2022-01-20T12:11:22","modified_gmt":"2022-01-20T17:11:22","slug":"raspberries-and-rhubarb-crumble","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=raspberries-and-rhubarb-crumble","title":{"rendered":"Raspberries and rhubarb crumble"},"content":{"rendered":"

This tastes great served hot over vanilla ice cream.
\nThe choice of fruit can vary, apples and peaches are especially suited for crumbles, you can add spices accordingly such as cinnamon, ginger or nutmeg. You can also add 1\/2 cup of old-fashioned rolled oats or 1\/2 cup chopped nuts (or both) to the topping.
\nCrumbles will keep, covered and refrigerated, for up to 1 week. Serve cold, room temperature, or re-warmed in a low oven for 20 minutes.<\/h2>\n

Ingredients<\/h3>\n
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2<\/span> lbs<\/span> rhubarb cut into 1 inch pieces<\/span><\/div>\n
1<\/span> cup<\/span> sugar<\/span><\/div>\n
2<\/span> cups<\/span> raspberries (or one box frozen, partially thawed)<\/span><\/div>\n
1<\/span> tbsp<\/span> lemon juice<\/span><\/div>\n
1<\/span> tbsp<\/span> cornstarch (quantity depends on juiciness of fruits)<\/span><\/div>\n
Topping<\/div>\n
½<\/span> cup<\/span> lightly packed brown sugar (light or dark)<\/span><\/div>\n
1<\/span> cup<\/span> flour<\/span><\/div>\n
1<\/span> stick<\/span> unsalted butter<\/span><\/div>\n
1<\/span> pinch<\/span> salt<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Butter a 9×9 in. square pan and preheat oven at 375\u00b0F (200\u00b0C)<\/p>\n<\/div>\n<\/div>\n

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Toss the rhubarb with sugar, lemon juice, cornstarch, and any spices in a large pot and cook on low heat for 10 minutes.<\/p>\n<\/div>\n<\/div>\n

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Pour this mixture in the square pan.<\/p>\n<\/div>\n<\/div>\n

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Add raspberries with their juice and mix delicately.<\/p>\n<\/div>\n<\/div>\n

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In a bowl, mix brown sugar and sift flower over it.
\nWith 2 knives cut in the butter and quickly work into a grainy texture with your hands.<\/p>\n<\/div>\n<\/div>\n

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Sprinkle over the fruit and cook approximately 30 minutes until the fruit juices are bubbling around the edges of the pan and the topping is firm to the touch.<\/p>\n<\/div>\n<\/div>\n

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Let the crumble cool for at least 15 minutes before serving. If transporting to a picnic or party, let the crumble cool completely to give the fruit filling time to set.<\/p>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","template":"","recipe_category":[56,85],"class_list":["post-7720","cp_recipe","type-cp_recipe","status-publish","hentry","cp_recipe_category-desserts","cp_recipe_category-vegetarian"],"_links":{"self":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe\/7720","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/cooked_recipe"}],"about":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/types\/cp_recipe"}],"author":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7720"}],"wp:attachment":[{"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7720"}],"wp:term":[{"taxonomy":"cp_recipe_category","embeddable":true,"href":"https:\/\/flyingplates.com\/index.php?rest_route=%2Fwp%2Fv2%2Frecipe_category&post=7720"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}