Step 1/3
- 600 g rhubarb
- 80 g sugar
- 8 g vanilla sugar
- 200 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
- 110 g butter
- 75 g sugar
- 150 g flour
- 50 g pecans
- 30 g rolled oats
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!