Sunday lunch: Juicy red rhubarb


Mashed rhubarb and strawberries


Ingredients for 4 servings

140 g plain flour,

50 g of ground almonds,

180 g of brown sugar,

100g of butter,

25 g crushed almonds,

1 tablespoon of corn flour,

450 g of strawberries,

450g rhubarb,

4 scoops of vanilla ice cream.

Preparation

1 Preheat the oven to 190°C. To prepare the breadcrumbs in a bowl, mix the flour, the ground almonds and the sugar, then knead with your fingers the cold butter, cut into cubes to form a lumpy mixture. Pour the mixture into a large baking dish and spread it evenly. Make a few lumps in the mixture by pressing the mixture together with your fingers and then pushing it into the oven for 10 minutes.

2 Meanwhile, prepare the filling. In a large bowl, mix the sugar and the cornstarch, then add the washed and sliced ​​strawberries and the sliced ​​rhubarb stalks (and if necessary peeled). Shake the mixture well so that the sugar and flour adhere well to the pieces. Put the mixture in a saucepan, bring to a boil and stir over low heat to slightly soften the rhubarb and strawberries and thicken the juices obtained.

3 Shake the fruit mixture with any concentrated juices from the bottom of the pan into a baking dish (pottery or ceramic). Add the grated almonds to the cooked breadcrumbs, then sprinkle over all the filling in the baking dish. Bake for 20 minutes to soften the fruit and brown the breadcrumbs until golden. Leave to cool slightly, then divide into plates and serve the dish while still warm with vanilla ice cream.

Preparation and cooking time: 50 minutes

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