Rhubarb crumble with strawberries
Ingredients
500 g fresh rhubarb250 g fresh strawberries
70 g brown sugar
2 Tbsp cornstarch
100 g white chocolate
150 g flour
150 g brown sugar
150 g oat flakes
100 g soft butter
Preparation
Preheat the oven to 350 °F (180 °C) upper/lower heat.
Wash and clean the rhubarb and cut it into pieces about 1 cm in size.
Wash and clean the strawberries and then quarter them.
Mix the rhubarb with the strawberries, 70 g sugar and the cornstarch and place in an ovenproof dish.
Grate the white chocolate and sprinkle over the rhubarb mixture.
Knead the flour with the remaining brown sugar, the oat flakes and the butter to form crumbles...
and spread over the chocolate shavings.
Bake in the oven at 350 °F (180 °C) for about 30 - 40 minutes...
...until the sprinkles have turned golden brown.
Serve the rhubarb crumble warm with whipped cream or vanilla ice cream, but the leftovers also taste great cold!
[Translated from here.]
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