Rhubarb Crumble

Ingredients for 6 servings:

• 8 stalk(s) rhubarb, cleaned, washed
• 4 tbsp Amaretto
• 2 tbsp vanilla sugar
• 100 g amaretti biscuits
• 100 g hazelnuts, ground
• 100 g flour
• 150 g butter, cold
• 100 g sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Cut the rhubarb into pieces about 1-2 cm in size and arrange in a large baking dish. Sprinkle the vanilla sugar evenly over the rhubarb and drizzle with the Amaretto. Crumble the amaretti biscuits and mix with the ground hazelnuts, sugar, and flour. Cut the cold butter into small pieces and knead it into the mixture with your hands. If the dough is fairly smooth and there are no large pieces of butter left, that’s enough. Crumble the dough over the rhubarb with your hands. I prefer crumbs that are about the size of peas and cherries. Bake in a preheated oven on the middle rack at about 175°C for about 35 minutes. Then bake for about 5 minutes using bottom heat only. This is only a guideline. Every oven bakes differently. Then let it cool to lukewarm and enjoy with coffee. For dessert, I particularly enjoy it with freshly whipped cream and hazelnut ice cream.