Rhubarb and Strawberry Crumble
with homemade crumble topping | 4 servings4.0(18)
Calories
:
1020 kcalProtein
:
15.3g proteinDifficulty
:
EasyRecipe
Allergens:
- Melk (inclusief lactose)
- Gluten
- Tarwe
- Gluten
- May contain traces of allergens
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
/ Serving 2 people
100 g
Organic unsalted butter
(Contains: Melk (inclusief lactose))
200 g
Flour
(Contains: Gluten, May contain traces of allergens, Gluten, Tarwe)
3 teaspoon
Ground cinnamon
100 g
Cane sugar
(Contains: Gluten, May contain traces of allergens)
½ sachet(s)
Cornstarch
(Contains: Gluten, May contain traces of allergens)
250 g
Strawberries
1 piece
Lemon
110 g
Rhubarb
Not included in your delivery
1 tablespoon
Brown sugar
Nutrition Values
Energy (kJ)4267 kJ
Calories1020 kcal
Fat42.3 g
Saturated Fat29.2 g
Carbohydrate139.9 g
Sugar65.1 g
Dietary Fiber8.1 g
Protein15.3 g
Salt0.8 g
Potassium238.5 mg
Calcium34.5 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Small Bowl
•Large Bowl
•Bowl
•Oven Dish
Cooking Steps
1
- Preheat the oven to 200°C.
- Weigh out the butter, cut into small cubes and keep in the fridge until use.
- Zest then juice the lemon into a small bowl.
- Discard the ends of the rhubarb, then dice the rhubarb and strawberries.
2
- In a large bowl, combine the flour with the cinnamon and cane sugar.
- Add the diced butter and knead the dough with your hands to combine. Keep kneading until it reaches a sandy, crumbled texture and sticks together when squeezed.
- Make coarse crumbs of about 1 cm by rubbing and pressing the dough between your fingers.
3
- In a bowl, combine the rhubarb and strawberries with the cornflour, brown sugar, lemon zest and 1 tbsp lemon juice.
- Transfer the rhubarb mixture to a small oven dish. Place the crumble topping evenly over the rhubarb mixture.
- Bake the crumble for 25 - 30 minutes in the oven until golden brown.
- Let the crumble slightly cool down for 5 - 10 minutes before serving.
