Prepare to be transported to a sunny orchard with each spoonful of this delectable dessert.
Experience the perfect balance of sweet and tangy flavors in every spoonful of this delightful dessert. Juicy strawberries and tart rhubarb are lovingly baked together beneath a golden-brown buttery crumble, creating a symphony of textures and tastes. 🍓
Share it with loved ones at your next gathering or savor it as a sweet escape on a lazy afternoon. 🍓
Tag a friend who adores fruity desserts and join us in celebrating the flavors of the summer with this delightful treat!
Ingredients:
- 100 g butter
- 100 g sugar
- 200 g flour
- 100 g ground almonds
- 1 egg yolk
- 2 tbl spoons cold water
- 300 g strawberry
- 3 stalks rhubarb
- The zest of 1 lemon
- 85 g sugar
Procedure:
- In a bowl , add the butter cut into small cubes, sugar, and mix until well incorporated, then add the flour.
- With the help of your hand incorporate the flour into the butter and sugar mixture, then add the egg yolk and the cold water. Mix well until you get the texture of wet sand.
- Put the bowl in the fridge and let it set for 20 minutes.
- Cut the rhubarb and set it in a sauce pan together with the sugar and the zest of a lemon.
- Set the sauce pan on the stove under medium heat and cook the rhubarb for 15 minutes, then put it aside to cool down to room temperature.
- Prepare also the strawberries by cutting them in medium pieces.
- In a tray lined with baking paper , put half of the crumble and with the help of your fingers press the crumble down into a even layer.
- Over the crumble add the strawberries and the rhubarb jam.
- Over the other half of the crumble pour the ground almonds and mix until well distributed in the crumble, then sprinkle over the top of the strawberries and rhubarb in a even layer.
- Bake in the oven at 170 Celsius for 30 minutes or until the fruits are cooked and the crumbles are golden in colour.
- Enjoy warm or cold just as it is or with a scoop of ice cream!
