Rhubarb raspberry crumble

Nutrition per serving

• Step 1/3

  
  • 200 g rhubarb
  • 26⅔ g sugar
  • 2⅔ g vanilla sugar
  • 66⅔ g raspberries
  • baking dish
  • cutting board
  • knife

  Cut the rhubarb into approx. 2-cm/0.75-in. pieces. Combine just about half of the sugar, the vanilla sugar and the rhubarb pieces and let rest for approx. 30 min. in a baking dish. Top with raspberries.

• Step 2/3

  
  • 36⅔ g butter
  • 25 g sugar
  • 50 g flour
  • 16⅔ g pecans
  • 10 g rolled oats
  • oven
  • bowl

  Preheat the oven to 190°C/375°C top and bottom heat. Dice the butter and combine with the remaining sugar and the flour with your fingertips to a crumbly dough. Coarsely chop the pecans and mix with the rolled oats and crumble dough.

• Step 3/3

  
  • whipped cream for serving

  Sprinkle the rhubarb with the crumble and bake in the oven at 190°C/375°C for approx. 45 - 50 min., or until the top is golden brown and the top of the crumbles are crisp. Serve with whipped cream and enjoy!