Strawberry-Rhubarb Crumble

Name: Strawberry-Rhubarb Crumble
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 600 g Rhubarb; 2 TABLESPOONS Sugar; 200 g Flour; 125 g Butter; 100 g Cane sugar; 1 Egg yolk (size M); 500 g Strawberries; 1 package Vanillin sugar

AUTHOR
Kelley Price

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

600 g Rhubarb
2 TABLESPOONS Sugar
200 g Flour
125 g Butter
100 g Cane sugar
1 Egg yolk (size M)
500 g Strawberries
1 package Vanillin sugar

Directions

1
Wash and clean the rhubarb and cut into 2 cm pieces. Mix the rhubarb and sugar in a bowl, cover and leave to stand for about 1 hour. Mix flour, butter, egg yolk and cane sugar to crumbles.
2
Chill the crumbles for about 1 hour.
3
Wash and clean the strawberries and, depending on size, cut them in half or quarters. Mix the rhubarb, vanilla sugar and strawberries and place in one large or 4 small ovenproof moulds. Spread crumbles over them and bake in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: see
4
manufacturer) bake for about 30 minutes. Serve lukewarm.