Crumble with rhubarb and strawberries

Crumble is a delicious dessert, which can be varied endlessly. You can also choose whether you want to serve it in portion forms or in a large form, as I have done here.

Start med crumbling:

200 g sugar

200 g butter

200 g mel

Mix sugar, butter and flour with a hand mixer until it has a crumbly consistency.

Rhubarb compote:

500 rhubarb, in 1 cm pieces

1 1/2 dl sugar

2 tablespoons butter

1 teaspoon vanilla sugar

1 teaspoon cinnamon

1 basket of strawberries, divided into four

Melt the sugar and butter over medium temperature in a clean frying pan. Add vanilla, cinnamon and rhubarb. Cook on low temperature until the rhubarb is tender and fine. Taste if more sugar is needed. Pour the mixture into a refractory dish.

Pour over the strawberries and press them into the rhubarb. Sprinkle the crumble over and bake at 200 degrees in the oven until the crumble is golden.

Server with e.g. vanijeis.




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