Strawberry and Rhubarb Crumble and Compote Recipe | Yummly
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Strawberry and Rhubarb Crumble and Compote

ON DINE CHEZ NANOU
10Ingredients
70Minutes
610Calories
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Description

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

US|METRIC
4 SERVINGS
  • 1,600 grams rhubarb
  • 800 grams strawberries
  • 90 grams sugar (plus 2 tablespoons)
  • 100 grams cookies (Speculoos)
  • 50 grams flour
  • 115 grams butter
  • 2 Tbsp. water
  • spelt flakes
  • 3 Tbsp. fromage blanc
  • 7.5 grams vanilla sugar
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    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.
    View 8 More StepsDiscover more recipes from On dine chez Nanou

    NutritionView More

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    610Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    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 A25%
    Vitamin C250%
    Calcium40%
    Iron15%

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

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