Berries Rhubarb – Crumble
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 100 g suar
- 100 g butter, cold
- 1 packet vanilla sugar
- 1 pinch (s) salt
- 1 egg (s)
- 200 g strawberries
- 100 g raspberries
- 200 g rhubarb
- 1 teaspoon butter, for greasing
Print Recipe
Pin Recipe Instructions
- Preheat oven. (Convection 175 degrees, gas level 3, electric stove 200 degrees)
- Process butter into small flakes, then place in bowls with flour, sugar, vanilla sugar, salt and egg. Mix with a hand mixer. Process into sprinkles by hand.
- Wash and clean the rhubarb, cut into small pieces, size as desired. Wash the raspberries and strawberries. Also cut the strawberries into small pieces.
- Grease an appropriately sized casserole dish and distribute the fruit on the bottom of the dish. Top with sprinkles. Bake on the lowest rack in the oven for approx. 30-40 minutes, until the crumbles look golden brown. I advise covering the crumble with aluminum foil for the last 10 minutes so that the crumbles don`t get too hard or burn.
- In England crumble is eaten warm and with single cream, which is similar to German liquid cream. The fat content is just different. Alternatively, you can eat it with ice cream, or with normal cream.
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