Rhubarb crumble

Ingredients for 4 servings:

• 80 g sugar
• 100 g flour
• 1 pinch of salt
• 110 g butter, cold
• 500 g rhubarb
• 120 g sugar
• ½ vanilla pod(s), including the pulp
• 1 tsp lemon juice
• 1 organic orange(s), peel
• 1 tbsp powdered sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

delicious with vanilla ice cream

For the crumble, mix the flour and a pinch of salt in a mixer fitted with a dough hook. Add the butter in pieces until pea-sized crumbles form. Wash and trim the rhubarb, and cut diagonally into 2 cm pieces. The stalks do not need to be peeled. Split the vanilla pod and scrape out the seeds. Mix the rhubarb with the sugar, lemon juice, orange zest, and vanilla seeds and let it sit for 5 minutes. Place the rhubarb in a baking dish and spread the crumble over the rhubarb. Bake in a preheated oven at 210°C (top/bottom heat) for 25 minutes. Let the rhubarb crumble cool slightly and dust with powdered sugar. Vanilla ice cream tastes delicious with it.