John Myers
Strawberry and Rhubarb Crumble
The perfect strawberry and rhubarb crumble recipe with a picture and simple step-by-step instructions.
- 300 g Rhubarb
- 200 g Strawberries
- 50 Milliliters Water
- 70 g Sugar
- 200 g Flour
- 100 g Butter
- 125 g Brown sugar
- 3 tbsp Almond flour
- 50 g Oatmeal
- Cut the rhubarb into 2 cm pieces and place in a greased springform pan. Also chop the strawberries and add them. Sprinkle everything with the white sugar and pour on the water. Put the cold butter from the refrigerator together with the brown sugar, the almond flour and the flour in a mixer and stir until a sandy or lumpy mixture is formed. This is then placed on top of the fruit in the springform pan.
- Bake in the oven at 180 ° for about 40 minutes, until the fruit mixture begins to simmer. The crumble tastes best warm with a scoop of vanilla ice cream. Good Appetite!
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