Strawberry-rhubarb Crumble with Almond Sprinkles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 4) |
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
- Preheat the oven to 200 ° C.
- 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.
- This goes well with vanilla sauce or vanilla ice cream.
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