Fruity delight to serve alone or with a scoop of vanilla ice cream ...
Prep time20 minutesmin
Cook time30 minutesmin
Total50 minutesmin
Recipe type: Dessert, Snack
Cuisine: French
Yield: 6people
Ingredients:
Strawberry rhubarb compote
175grhubarb cut into 2cm pieces
320gstrawberries cut into wedges
1cs lemon juice
60gcomplete sugar rapadura typeor 90g white sugar
2cs cornflour
Pete
195gwheat or spelled flour
120goatmealsmall flakes
90glight brown sugar
60gwhole sugar
170gsoftened butter
1/2tsp baking soda
1/4this salt
1cc natural vanilla extract
A handful of sliced almonds
Instructions:
Make the strawberry-rhubarb compote: in a saucepan, combine the rhubarb sections and the chopped strawberries. Add the lemon and heat over low / medium heat so that it stews quietly for 10 minutes. Mix frequently, the fruits should be soft.
In a bowl, mix the whole sugar and the cornstarch then add this mixture to the saucepan, do not stop stirring for 1 to 2 minutes while the mixture thickens. Stop cooking then let cool for the rest.
Preheat the oven to 175 ° traditional heat. In a bowl, combine all the crumble ingredients (except almonds): flour, oatmeal, baking soda, salt, sugars, soft butter and vanilla. Do not hesitate to mix with your hands: you should get a kind of coarse sand. Set aside about 1/3 of the mixture (for the top of the pie).
Butter and flour a 30x20cm rectangular mold (or line with baking paper), then press the crumble into the bottom of the mold, pressing firmly with your hands.
Cover this base with the strawberry-rhubarb compote and smooth.
Mix the remaining crumble and the slivered almonds then sprinkle the top of the mold with the crumble (making more or less large pieces).
Bake for 30 minutes or until the top is golden (watch out).
Let cool out of the oven then refrigerate before cutting the pieces.
Notes:
* can be stored in ambient air in an airtight container or in the refrigerator (I opted for the second option) * you can change the fruits according to the seasons * do not hesitate to adjust the dose of sugar according to your taste
Par Lilie bakery
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