Rhubarb-strawberry almond crumble

Crumbles are a great way to enjoy the fresh juicy fruits in summer as a quick dessert. We love our crumble full of fruit and with a crunchy, not too thick topping. We avoid flour for the crumble part as its flavour seems to stay with the cooked crumble, and also because the toasted almond, which replaces the flour, just tastes amazing. The light muscovado sugar (current favourite of us) has such nice aromas, but you can replace it with any other sweetener of your choice.

Another must is to use ginger with the rhubarb: it enhances the lovely rhubarb notes further to the exotic direction! We appreciate the sour part of the rhubarb, so we do not add too much sweetener (honey here) to it, but please feel free to adjust it!

To add an extra dimension, we used some freeze dried strawberry crumbled on the top when serving the crumble. You can only add them after baking, otherwise they will loose the color and turn brown and they will also loose the interesting texture. 

The quantity here is for one big pie dish, but you can make them in individual small ramequins, too.



For the crumble: 1 cup of quick, rolled oats 1 cup of ground almond 1/2 cup of almond slivers 1 cup of light muscovado sugar 200g melted butter For the fruit filling: 2 bunches of rhubarb 2 tbsp of honey 1 pod of vanilla (or 1 tbsp of vanilla essence) 1cm of ginger peeled and grated 2 punnets of strawberries For serving: freeze dried strawberries (optional) vanilla ice cream (optional) pouring custard (optional)


Preheat the oven to 200C degree. Peel the rhubarb and cut them into 2-3 cm pieces. Put them in a pan with a bit of water (a few tablespoons, as they will ooze out their juice, too), honey, ginger, vanilla seeds (or essence) and cook it for a few minutes. Let it cool a bit. Wash and cut the strawberries into 2 and then set them aside. Mix the crumble top ingredients well together, leaving the almond slivers out only. Put the rhubarb in the pie dish (or similar sort of dish/pan that is good for baking) then the strawberries on top and then sprinkle the crumble on top then the almond slivers on the very top. Put it in the oven for about 20 minutes or until the top is nice golden. Serve while warm with freeze dried strawberries on top and with ice cream or pouring custard cream. Enjoy!
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