Rhubarb and strawberry is a classic and always yummy combination. At home in Germany, we have a lot of rhubarb plants in our garden. When I was over there this spring I couldn't wait for them to be ready. I have just rediscovered my taste for rhubarb in recent years. I wasn't a big fan of it when I was younger, probably because of the tartness and also that your teeth feel funny after eating it. But nevertheless I love it even more now. In Germany the rhubarb season traditionally ends on June 24th, which is the same day as the white asparagus's. The reason is that the plants should be able to recuperate better until the next year.
The rhubarb season in Canada is longer and I made this crumble with some self-picked strawberries. The hazelnuts on top give a nice touch. I served it with some fresh whipped cream, but it will also be great with some vanilla ice-cream.
The rhubarb season in Canada is longer and I made this crumble with some self-picked strawberries. The hazelnuts on top give a nice touch. I served it with some fresh whipped cream, but it will also be great with some vanilla ice-cream.
Rhubarb-Strawberry Crumble
1 ½ cup (200g) rhubarb
1 ½ cup (200g) strawberries
3 tablespoons (50g) butter
2 tablespoons hazelnuts (coarsely chopped)
⅔ cup (60g) all purpose flour
6 tablespoons brown sugar
2 tablespoons rolled oats
pinch of salt
Preheat the oven to 350 degrees Fahrenheit (180ºC).
Clean the rhubarb and cut in pieces about 1 inch (2cm) long. In a saucepan over medium heat steam the rhubarb together with ½ tablespoon of butter (10g) for about 2 minutes.
Clean and cut the strawberries in quarters. Mix with the rhubarb and fill in buttered ovenproof ramekins. Sprinkle with 2 tablespoons of brown sugar.
For the topping melt the remaining 2 ½ tablespoons of butter (40g). Mix with the hazelnuts, flour, the remaining sugar, rolled oats and salt until it forms crumbs. Put the mixture on the fruit filling and bake for about 20 minutes. Serve with whipped cream or vanilla ice cream.
Enjoy and Guten Appetit!
