Rhubarb-Amarettini-Crumble

Name: Rhubarb-Amarettini-Crumble
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 25 g Amarettini (Italian almond biscuits); 60 g Flour; 3 TABLESPOONS demerara sugar; 70 g soft butter; 1 Vanilla pod; 200 ml Rhubarb juice; 75 ml Port wine; 100 g Sugar; 300 g red rhubarb (see tip); 1 TABLESPOON Cornstarch; 7-10 Tbsp Freezer bag

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

25 g Amarettini (Italian almond biscuits)
60 g Flour
3 TABLESPOONS demerara sugar
70 g soft butter
1 Vanilla pod
200 ml Rhubarb juice
75 ml Port wine
100 g Sugar
300 g red rhubarb (see tip)
1 TABLESPOON Cornstarch
7-10 Tbsp Freezer bag

Directions

1
For the Amarettini crumbles, put them in the freezer bag and close the bag. Coarsely chop with a cake roll. Quickly knead crumbs with flour, brown sugar and butter with your hands to form crumbles.
2
Cover the crumbles and put them in a cool place.
3
Cut the vanilla pod lengthwise and scrape out the pulp. Bring rhubarb juice, port wine, white sugar, vanilla pulp and pod to the boil and simmer for about 10 minutes.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). In the meantime, clean and wash the rhubarb and cut it into pieces of about 2 cm length. Stir starch and 2 tbsp. water until smooth. Remove the vanilla pod from the port wine stock.
5
Stir in the starch, bring the stock to the boil again and simmer for about 1 minute. Remove the pot from the heat, add the rhubarb pieces and leave to stand for 5-10 minutes.
6
Divide the rhubarb compote into four ovenproof casseroles (approx. 100 ml each) or into a large casserole dish. Add the Amarettini sprinkles. Bake in a hot oven for about 15 minutes. Remove and serve immediately.
7
And vanilla ice cream.