Rhubarb Crumble and Rhubarb Syrup

Preheat the oven to 190 ° top / bottom heat. Wash and dry the rhubarb. Cut off the ends and cut the rods into 2-3 cm pieces. Sugar the pieces, add 3 tablespoons of flour and stir.

Put butter, flour, oat flakes and cane sugar in a bowl, add salt, nutmeg and cinnamon and knead well.

Put the rhubarb in a baking dish, spread the crumble (butter-flour-oatmeal mixture) over it and bake at 190 ° top / bottom heat for 30 minutes. Finished!

Cut the washed rhubarb stalks into thin slices. Put in a saucepan with 2 liters of water. Add lemon balm and ginger and cook for ten minutes. Pass the brew through a fine sieve and bring to the boil again in a saucepan with vanilla sugar, a sliced ​​vanilla pod and the cane sugar, stirring constantly, and then reduce further over a low heat.

As soon as the liquid becomes thicker, take it off the stove and pour it back into the bottle through a fine sieve and let it cool. Mixed with mineral water, sparkling wine or Prosecco, it becomes a fruity summer drink. Cheers and bon appetite!