As the sunny days arrive, this rhubarb-strawberry crumble brings a touch that is both tangy and indulgent, perfect for concluding a meal on a sweet note. The stewed rhubarb pairs with juicy strawberries, all topped with a speculoos shortbread crumble for an irresistible contrast between melting and crunchy textures. Served warm, it finds a beautiful balance with a sweet and fresh white wine from the cellar, for a light and fruity finish.
Ingredients
For 4 people:
- 400 g strawberries
- 400 g rhubarb
- 40 g speculoos
- 100 g sugar
- 40 g flour
- 80 g butter
- Icing sugar
Recipe
- Peel 5 large rhubarb stalks and cut them into sections of maximum 1 cm.
- Place them in a saucepan with 1 tbsp of water and 1 tbsp of sugar. Cook for 10 min, stirring frequently at the beginning so that the rhubarb does not burn at the bottom. Add a little water if necessary.
- Add the strawberries cut into pieces.
- Mix and fill a gratin dish or ramekins.
- Meanwhile, mix the ground speculoos, flour, sugar, and very cold butter. Be careful, the mixture must remain sandy.
- Spread the mixture over the fruit and bake for 15 min at 220°C.
- Serve warm and sprinkle with icing sugar at the last moment.
To be enjoyed with a chilled Dahu Frisé.
