Rhubarb and crumble – two things that will capture the heart of any foodie.
Ingredients
- 700 g (6 stalks) rhubarb
- 20 g butter
- 1 packet (16 g) vanilla sugar
- 45 g granulated sugar
- 1 flat tablespoon potato starch
- 100 ml liquid (e.g., Aperol, orange juice)
Crumble
- 150 g all-purpose flour
- 0.5 teaspoon baking powder
- 110 g cold butter
- 45 g granulated sugar
- 45 g brown sugar
To Serve
- vanilla ice cream
Preparation
Preheat the oven to 190°C. Cut off the rhubarb leaves. Wash the stalks and then cut into 1 cm pieces. In a large pan, melt the butter, add the rhubarb, vanilla sugar, granulated sugar, and potato starch. Stirring occasionally, fry for about 2 minutes. Pour in the liquid, mix, and cook for about 1 minute until the rhubarb is coated in a thick syrup.
Transfer to an ovenproof dish. For the crumble, place the flour and baking powder in a bowl, add the diced butter, and rub with your fingers until it forms a crumbly texture. Add the granulated sugar and brown sugar, mix, and knead briefly. Sprinkle over the rhubarb and place in the preheated oven. Bake uncovered for 35-40 minutes. Remove from the oven and serve warm, e.g., with ice cream.
