Strawberry-Rhubarb Crumble with Almonds
Crumble is all about those irresistible streusel toppings, combining the best of a classic crumble cake and a warm, sweet fruit bake. Our strawberry-rhubarb crumble is made without added sugar and features delicious almonds – a light and tasty treat for the summer months!
Instructions
1. For the crumbles, knead the flour, ground and chopped almonds, Xucker Light and butter into a shortcrust pastry. Chill this for ¾ hour.
2. In the meantime, wash the rhubarb, peel it and cut it into 1 cm thick pieces. Mix with 1 tbsp Xucker Premium and leave to soak for half an hour.
3. Wash the strawberries, remove the stalks and chop them up.
4. As soon as the rhubarb has drawn enough juice, add the strawberries and mix well.
5. Pour the mixture into two small casserole dishes and cover with the crumbles.
6. Bake the strawberry-rhubarb crumble for 20 minutes at 180 °C.
7. Garnish while still hot with a few torn mint leaves.
Tip: If you like it hot and cold, you can serve the strawberry-rhubarb crumble with a scoop of vanilla ice cream.