Flowers Rhubarb Crumble

Ingredients for 1 servings:

• 600 g rhubarb
• 180 g brown cane sugar
• 2 tsp lemon juice, freshly squeezed
• 200 g flour
• 100 g butter, cold
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 50 g oat flakes
• 2 tsp cinnamon

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

refreshing and light – with cinnamon and oat flakes

Wash and trim the rhubarb stalks and cut into approximately 2 cm long pieces. Combine the rhubarb, 80 g sugar, and 2 tablespoons of lemon juice in a saucepan and sauté over low heat, stirring occasionally, until soft and chunky. Place the flour, 50 g oats, 100 g sugar, and a pinch of salt in a large bowl. Mix with the dough hook of a mixer and gradually add the cold butter in small pieces. Once the butter is incorporated, crunch the dough into crumbles with your hands. Lightly press the softened rhubarb with a potato masher and place in a large baking dish. Mix 1 tablespoon of vanilla sugar with 2 teaspoons of cinnamon, sprinkle the rhubarb with this mixture, and cover with the crumbles. Bake in a preheated oven (electric oven: 200°C / fan oven: 175°C / gas mark 3) for 35–45 minutes on the bottom rack. Keep an eye on the crumble 10 minutes before the end of baking and cover with aluminum foil if necessary to prevent the crumbles from overbrowning. Remove the dish from the oven, place it on a wire rack, and let it cool slightly. TIP: Before serving, I dust the crumble with a little powdered sugar. It tastes great with vanilla pudding, whipped cream, or, of course, vanilla ice cream.