Strawberry and rhubarb crumble

Strawberry and rhubarb crumble_001

This weekend, I stopped by Cojean, a French gourmet shop selling fresh, tasty and healthy food Expensive but good. I had a fresh fruit juice but as always a delicious looking dessert caught my eye. I approached and saw this perfect strawberry and rhubarb crumble that just looked awesome. Simple as I like. Simple as I could do it at home. And so did I. Rhubarb is a tasty seasonal fruit, cheap and acidulous. Strawberry perfectly matches and balances the rhubarb acidity. The cashew crumble spices the dessert with a pinch of salt.

Rhubarb and strawberry are a great combination. It’s excellent in pies like the rhubarb and strawberry tart.

Strawberry and rhubarb crumble

Strawberry and rhubarb crumble_004

Ingredients (4 servings) :

  • 350g/12,5oz de rhubarb
  • 200g/7oz strawberry
  • 50g/1,8oz sugar

Crumble:

  • 60g/2,1oz flour
  • 50g/1,8oz sugar
  • 40g/1,4oz almond powder
  • 30g/1,1oz cashew butter
  • 20g/0,7oz butter
  • 1 pinch of slat

Directions:

Crumble. Preheat the oven at 180°/350°F. In a bowl, combine the flour, sugar almond powder, cashew butter, butter and salt. Rub with your fingertips. Coat a baking sheet with cooking spray. Sprinkle the crumble on the baking sheet. Bake for 20 minutes and stir from time to time until golden. Reserve.

Stewed fruits. Peel the rhubarb. Cut in small pieces.  In a bowl, crush the strawberries. Place rhubarb and mashed strawberries in a pan. Add the sugar. Cook for 15-20 minutes at medium heat. Divide the stewed fruits in 4 jars. Refrigerate for at least 1 hour.

Assemble. Sprinkle crumble on top of the stewed fruits before serving.

 

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