Servings:
4
Prep time:
35
Cooking time:
45
INGREDIENTS
- - 4 stems of rhubarb
- - 250 g of strawberries
- - 80 g of white flour
- - 2 tablespoons almond flour
- - 75 g of butter
- - 60 g of cane sugar
- - Cinnamon
INSTRUCTIONS
- Grease a baking dish from 20x15 centimeters. Set aside four tablespoons of sugar and mix with the remaining sugar with the white flour and the almonds. Arrange all like a fountain, dust with cinnamon, put in the center the soft butter reduced into small pieces and work quickly with your hands, forming coarse crumbs. Preheat the oven to 180 ° C.
- Cut the rhubarb into logs of 2 cm, pour it into the baking dish and sprinkle with the sugar set aside. Halve the strawberries, wash and arrange them between pieces of rhubarb. The fruit should be prepared just before baking, otherwise in contact with sugar it throws out too much liquid.
- Cover the fruit with the crumbs to form a thickness of half an inch. Bake for 45 minutes until the surface will not form a golden crust. Serve the crumble warm, accompanied with a scoop of vanilla ice cream.
