Strawberry Crumble

Ingredients for 4 servings:

• 500 g strawberries, German
• 250 g rhubarb
• 5 tbsp sugar (if the berries are sour, add 1 tbsp more)
• 1 dashes balsamic vinegar
• 6 tbsp butter
• 230 g flour
• 2 tsp baking powder
• 70 g sugar
• 1 pinch of salt
• 130 ml buttermilk

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Basically, any fruit can be used: apricots, pears, blackberries, blueberries, raspberries, apples, etc. However, the combined yield should be 700-800g. This is enough for 6-7 servings (so for 4 people :-)). Serve with vanilla ice cream. Preheat oven to 190°C. Cut the strawberries in half and the rhubarb into approximately 5mm slices. Heat the fruit in a saucepan until it releases its juices. Then place the hot fruit in an ovenproof dish (I use a 20 x 30 cm casserole dish). For the dough, mix the cold butter with the flour and baking powder until it forms a fine crumb. Add the sugar and salt, mix well, pour in the buttermilk, and stir in. Spread this mixture over the hot fruit with your hands (crumble). Finally, if desired, sprinkle a little (!) powdered sugar on top and bake in the preheated oven for about 30 minutes. When the crumble is golden (light) brown, serve the finished strawberry crumble with vanilla ice cream.