| 600 g | rhubarb |
| 155 g | sugar (divided) |
| 8 g | vanilla sugar |
| 200 g | raspberries |
| 110 g | butter (cold) |
| 150 g | flour (type 405) |
| 50 g | pecans |
| 30 g | rolled oats |
| whipped cream for serving |
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.
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.
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!
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