Strawberry-rhubarb Crumble with Almond Sprinkles

Summary

Ingredients

• 400 g rhubarb, cut into 2 cm lon pieces
• 400 g strawberries, halved or quartered
• 140 g suar, brown
• 80 g flour
• 40 g almond (s), finely round
• 60 g suar
• 1 pinch cinnamon
• 1 pinch (s) salt
• 60 g butter, cold, finely diced
• Powdered sugar, for dusting

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 ° C.
2. Mix the rhubarb and strawberries with 80g brown sugar and place in a baking dish. Mix the flour with the almonds, sugar and remaining brown sugar. Add the butter cubes and quickly knead into crumble. Sprinkle these over the fruit. Bake the crumble for 35-40 minutes, dust with powdered sugar and serve while warm.
3. This goes well with vanilla sauce or vanilla ice cream.