Rhubarb and Strawberry Crumble
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Source: https://recipheon.com/en/recipes/desserts/rhubarb-and-strawberry-crumble
About this recipe
Rhubarb and strawberry crumble pairs tart rhubarb with sweeter strawberries beneath a crisp crumble topping. The rhubarb gives the dessert pronounced tartness with a slight astringent edge, while the strawberries add color, juice, and fruity sweetness. Scatter the topping of all-purpose flour, sugar, and plant-based butter loosely so it turns golden and crisp as it bakes. This is a simple way to bake with fruit without making a whole cake.
Ingredients
Servings: 6
250 g rhubarb
200 g strawberries
120 g all-purpose flour
80 g plant-based butter
50 g sugar
Steps
Cut the rhubarb into 1–2 cm pieces, hull the strawberries, and halve the larger berries.
Mix the fruit with 30 g of the sugar and transfer to a baking dish.
Rub the flour, the remaining 20 g of sugar, and the plant-based butter together with your fingers to make a crumble; do not knead it into a smooth dough.
Scatter the crumble over the fruit and bake the rhubarb and strawberry crumble at 180°C for 25–35 minutes.
Serve after cooling briefly, when the tart fruit juices have thickened slightly.
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