Rhubarb crumble with strawberry
with homemade crumble topping | 4 servings
Labels:
Recept
Allergenen :
Melk (inclusief lactose)
•Tarwe
Raadpleeg altijd het productetiket voor de meest accurate informatie over ingrediënten en allergenen
Bereidingstijd45 minuten
oventijd15 minuten
NiveauMakkelijk
Ingredienten
/ Voor 2 personen
100 gram
Biologische ongezouten boter
(Bevat: Melk (inclusief lactose))
200 gram
Tarwebloem
(Bevat: Tarwe Kan bevatten: Gluten)
3 tl
Gemalen kaneel
100 gram
Rietsuiker
(Kan bevatten: Gluten)
½ zakje(s)
Maizena
(Kan bevatten: Gluten)
250 gram
Aardbeien
1 stuk(s)
Citroen
375 gram
Rabarber
Zelf toevoegen
1 el
Bruine basterdsuiker
Voedingswaarden
Energie (kJ)4220 kJ
Energie (kcal)1009 kcal
Vetten43 g
waarvan verzadigd29.2 g
Koolhydraten140.1 g
waarvan suikers65.2 g
Vezels10.5 g
Eiwitten14.8 g
Zout0.1 g
Benodigdheden
•Citroenrasp
•Grote kom
•Kom
•Ovenschaal
Instructies
1
- Preheat the oven to 200°C.
- Weigh out the butter, cut into small cubes and keep in the fridge until use.
- Zest and juice the lemon.
2
- In a large bowl, combine the flour with the cinnamon and cane sugar.
- Add the diced butter and combine with the flour mixture by using your hands. Keep kneading the dough 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
- Discard the ends of the rhubarb and dice the rhubarb and strawberries.
- 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.
4
- Let the crumble slightly cool down for 5 - 10 minutes before serving.
