Rhubarb raspberry crumble

Step 1/3

• 200 g rhubarb
• 26⅔ g sugar
• 2⅔ g vanilla sugar
• 66⅔ g raspberries

• baking dish
• cutting board
• knife

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.

Step 2/3

• 36⅔ g butter
• 25 g sugar
• 50 g flour
• 16⅔ g pecans
• 10 g rolled oats

• oven
• bowl

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.

Step 3/3

• whipped cream for serving

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!

Enjoy your meal!