The best rhubarb crumble recipe!
Ingredients
- Rhubarb, 700 g (6 stalks)
- Butter, 20 g
- Vanilla sugar, 1 packet (16 g)
- Granulated sugar, 45 g
- Potato starch, 1 flat tablespoon
- Orange juice, 100 ml
Crumble
- All-purpose flour, 150 g
- Baking powder, 0.5 teaspoon
- Butter (cold), 110 g
- Granulated sugar, 45 g
- Brown sugar, 45 g
For serving
- Vanilla ice cream
Preparation
Preheat the oven to 190°C.
Cut off the rhubarb leaves. Wash the stalks and then cut them into 1 cm pieces.
In a large skillet, melt the butter, add the rhubarb, vanilla sugar, granulated sugar, and potato starch. Stir occasionally and cook for about 2 minutes.
Pour in the liquid, mix, and cook for about 1 minute until the rhubarb is coated with a thick syrup. Transfer to a baking dish.
For the crumble: in a bowl, combine the flour and baking powder, add the butter cut into small cubes, and rub with your fingers until a crumble forms. Add the granulated sugar and brown sugar, mix, and knead together briefly.
Sprinkle the crumble over the rhubarb and place in the preheated oven. Bake uncovered for 35-40 minutes. Remove from the oven and serve warm, for example, with ice cream.
