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easy
Dessert
French
Rhubarb and Strawberry Crumble
A great classic: the natural sweetness and fragrance of the strawberry balance the strong acidity of the rhubarb.
Serves
6
Ready in
70 min
Prep time
30 min
Cooking time
40 min
🧾Ingredients
- 400 g rhubarb
- 400 g strawberries
- 2 tablespoon maple syrup (or other sugar)
- 100 g oat flakes
- 50 g almond flour
- 50 g flour
- 80 g cold butter
- 50 g brown sugar
crisp
crumble
strawberry
rhubarb
easy
Dessert
French
Rhubarb and Strawberry Crumble
A great classic: the natural sweetness and fragrance of the strawberry balance the strong acidity of the rhubarb.
Serves
6
Ready in
70 min
Prep time
30 min
Cooking time
40 min
🧾Ingredients
- 400 g rhubarb
- 400 g strawberries
- 2 tablespoon maple syrup (or other sugar)
- 100 g oat flakes
- 50 g almond flour
- 50 g flour
- 80 g cold butter
- 50 g brown sugar
👨🍳Instructions
- 1
Preheat the oven to 180°C (350°F). The recipe is suitable for a 20x20cm square dish.
- 2
Mix the rhubarb, strawberries, starch, and maple syrup directly in an oven-safe dish. Tip: Balancing acidity (without saturating with sugar): The trick is to drain the rhubarb before cooking. Once cut, sprinkle it with a teaspoon of sugar and let it rest for 15 to 20 minutes in a colander. Discard the rendered juice. This removes a large part of the plant's natural astringency, allowing for a well-balanced dessert without drowning it in sugar.
- 3
In a bowl, rub the flour, oat flakes, almond flour, sugar, and cold butter between your fingers until a crumbly texture is obtained.
- 4
Crumble this mixture evenly over the fruit.
- 5
Bake for 35 to 40 minutes, until the top is golden brown and the fruit is bubbling slightly around the edges.
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crisp
crumble
strawberry
rhubarb