Currently, the food blogosphere is packed with gorgeous and creative recipes combining the spring twins strawberries and rhubarb. Crumble is surely among the most delicious fruit treats, and with its diverse textures and fine colors it’s also among the most beautiful ones. So Arne and me did a little crumble film which you can see below.
Regarding the recipe, there are two sources of inspiration. Emma of Nachgekocht already created a wonderful rhubarb and strawberry crumble the other day and opened up a Crumble Challenge as well. I was so lucky to be among the winners and got the very nice cookbook „Natürlich besser kochen“ (which would translate to better cooking the natural way) by Gabi Schierz and Gabi Vallenthin – thanks a lot for this again! A few days later, I discovered a beautiful Rhubarb Crumble with Ginger and Meyer Lemon by Kaela of local kitchen which comes along with whole wheat flour. Thank you Emma and Kaela for the great inspiration!
And here’s our crumbly movie star (please switch off HD if you have problems with a fluid video streaming performance):
Here’s my recipe
As you can see in the movie, I made too much crumbles for too few fruit. I already adjusted the amount of the ingredients for this recipe.
For four servings, take 300 g strawberries and 300 g rhubarb. Trim the strawberries and cut into quarters. Peel half of the rhubarb and leave the other half unpeeled. Mix with 40 g raw cane sugar and 1 tablespoon starch. Add a little bit of long pepper. Fill the fruits into two tart dishes.
Take 150 g whole spelt flour (sifted) and mix with 60 g raw cane sugar and 1 teaspoon of baking soda. Take 100 g soft butter and mix with the flour; make crumbles with your fingertips. Cover the fruit filling in the tarte dishes with the crumbles. Put into the preheated oven (190 °C) and bake for 25-30 minutes.
Mix 200 g double cream and add some ground vanilla beans and serve along with the crumble. If you take strawberries only, sour cream is fine as well. Or you leave the double cream and add matcha along with the vanilla to it.