Strawberry rhubarb crumble

Signed by: Csaba Dalla Zorza

Prep work

110min

Italy

Elective Affinities

Together, strawberries and rhubarb are a truly seductive combination: tart yet sweet and slightly caramelized while the pink fruits make this crumble look like it came out of a fairytale. This traditional Anglo-Saxon dessert is perfect at any time of the day: a small slice for breakfast with coffee or for an afternoon snack along with a refreshing smoothie. If served as a dessert at the end of a meal, add a spoonful of whipped cream or a scoop of vanilla ice cream.

Ingredients

  • 150 g fresh rhubarb
  • 1 tbsp brown sugar
  • 150 g strawberries
  • 150 g butter, softened
  • 1 tsp pure vanilla extract
  • 150 g granulated sugar
  • 1 egg
  • 60 g almond flour
  • 225 g white unbleached flour type 00
  • 1 tbsp icing sugar

Prepare the rhubarb by washing and cutting into pieces, then place it in a saucepan with 2 tablespoons of water and the brown sugar. Heat on medium and cook for about 5 minutes until it softens. Set aside. Meanwhile wash the strawberries, remove the stems, cut in half and set aside.

Prepare the crumble. Put the butter in the bowl of the Artisan Stand Mixer, attach the flat beater and beat on minimum speed until creamed. Add the vanilla extract, icing sugar and the egg. Continue beating until the dough is smooth.

Add the almond flour and half the white flour. Continue beating on minimum speed and then add the remaining flour. Beat for 1 more minute and turn off the Stand Mixer. Transfer the dough to a lightly floured surface and knead. Next, gather the dough into a ball, wrap it in a piece of plastic wrap and place in the refrigerator for 30 minutes.

Roll out half the dough between two pieces of baking paper with a rolling pin. Line a 12 x 35 cm rectangular springform pan with the dough. Flatten the dough with your fingers.  It will be very crumbly, so patch where necessary. Prick the bottom with a fork and chill in the refrigerator for about 15 minutes.

Pre-heat the KitchenAid Multifunction oven to 200° C. Bake the pastry forming the bottom of the crumble for 10 minutes, then remove from the oven and top with the rhubarb and strawberries. Use the other half of the dough to form crumbs and distribute over the strawberries - this is the crumble.

Bake in the oven for 20 minutes, then remove and cool on a rack before removing the crumble from the mould. Sprinkle icing sugar on top and serve.

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