Strawberry and Rhubarb Crumble and Compote

On dine chez NanouReviews(1)
Glenda N.: "Strawberries and rhubarb are a good combo . I als…" Read More
10Ingredients
610Calories
70Minutes

Winter desserts call for crunchy, buttery crumbles of goodness atop a sweet and bitter piping hot desert after any meal during. Not only does the juice from the strawberries create a thick, lip-smacking sauce, but the sourness of the rhubarb cuts through the natural sweetness and enhances the dish tediously. Served by itself or, better yet, with a scoop of cold, fresh, vanilla ice cream and a little whip cream.

Ingredients

  • 1,600 grams rhubarb
  • 800 grams strawberries
  • 90 grams sugar (plus 2 tablespoons)
  • 100 grams cookies (Speculoos)
  • 50 grams flour
  • 115 grams butter
  • 2 tablespoons water
  • spelt flakes
  • 3 tablespoons fromage blanc
  • 7.5 grams vanilla sugar

Directions

  1. Preheat oven to 220 degrees Celsius.
  2. Wash the rhubarb, peel it, and cut it into small chunks removing the strings.
  3. Wash the strawberries, remove the stems, and cut them in half.
  4. Put half of the the fruits in a dish and sprinkle them with 40 grams of sugar. Set aside the other half og the rhubarb and strawberries.
  5. Place the Speculos cookies in a blender to turn them to powder. Add the flour, 50 grams of sugar, and 100 grams of butter. Mix intermittently until obtaining a coarse sand.
  6. Spread the dough over the fruit and bake for 10 minutes. Reduce the oven temperature to 180 C and bake for 30-35 minutes.
  7. Serve lukewarm.
  8. Place 800 grams of rhubarb in a pan with 2 tablespoons of water and heat. Cook with lid on low heat to make a compote. Add the remaining strawberries and sweeten the compote to your taste. Cook for 5 minutes. The sauce will gain a beautiful and intensified red color. Put aside.
  9. In a frying pan, heat 15 grams of butter, add the spelt flakes and the 2 tablespoons of granulated sugar. Stir so the cereal can caramelize but not burn. Reserve.
  10. Whip 3 tablespoons of fromage blanc with vanilla sugar.
  11. Place compote at the bottom of the individual serving dish, add half a tablespoon of fromage blanc, and garnish with the crunchy caramelized cereal.
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NutritionView more

610Calories
Sodium13%DV320mg
Fat43%DV28g
Protein18%DV9g
Carbs29%DV88g
Fiber52%DV13g

PER SERVING *

Calories610Calories from Fat250
% DAILY VALUE*
Total Fat28g43%
Saturated Fat16g80%
Trans Fat
Cholesterol60mg20%
Sodium320mg13%
Potassium1530mg44%
Protein9g18%
Calories from Fat250
% DAILY VALUE*
Total Carbohydrate88g29%
Dietary Fiber13g52%
Sugars49g98%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Glenda N. 9 Jul 2015
Strawberries and rhubarb are a good combo . I also liked how the caramelized cereal added a little sweet crunch to this dessert.