Strawberry and rhubarb crumble
A summer classic around here, sweet and sour crumble, crispy outside and gooey inside. So good! Rhubarb has a very tangy taste but it's so good in crumble or jam.
I put a little bit of oats in there so it's even more crispy on top. Individual molds because it's prettier and easier to serve but you could shove it all in a big pie dish too.
Strawberry and rhubarb crumble (6 individual servings) :
- 500g (1 lb) strawberry
- 3 rhubarb stalks
- 25g white sugar
- 1 tsp cornstarch
For the crumble :
- 120g flour
- 120g butter
- 100g brown sugar
- 2 tbsp rolled oats
- 60g almond flour
Wash and quarter the strawberries.
Peel and slice the rhubarb thinly.
Mix the rhubarb and strawberries in a bowl with the white sugar and cornstarch. Set it aside.
Preheat the oven at 180°C/350°F.
In a bowl, mix the flour, sugar and cold butter with the tip of your fingers until you get a sandy texture with still some chunks of butter.
Add almond flour, oats. Mix with your hands.
Fill the individual pie mould with fruits (to the top).
Add a generous handful of crumble on top.
Bake for 25-30 minutes until the top is golden and crispy and the fruits are bubbly underneath!
Serve at room temperature or cold with ice cream or sour cream (even better!).