Difficulty
Easy
Portions
Serves 4
Preparation Time
40 minutes
Cooking Time
30 minutes
Total Time
1 hour 10 minutes
Here’s a delightful low-glycemic recipe for strawberry and rhubarb crumble. For an even more indulgent treat, consider adding a scoop of vanilla ice cream when serving.
Ingredients
– Rhubarb: 500 g
– Strawberries: 250 g
– Agave syrup: to taste, based on the sweetness of the fruit
– Flour: 20 g
– Almond powder: 20 g
– Sugar: 20 g
– Almond paste: a few teaspoons
Preparation
1. Fruit Preparation
Begin by peeling and chopping the rhubarb into small pieces. Do the same with the strawberries and place all the chopped fruit into a saucepan. Add a drizzle of agave syrup according to your preference for sweetness and let the mixture simmer gently. Once done, transfer the fruit mixture into oven-safe ramekins.
2. Crumble Preparation
Next, prepare the crumble by thoroughly mixing the flour, sugar, and almond powder. Gradually add the almond paste, blending it in until you achieve a crumbly texture that you like. Sprinkle this crumble mixture evenly over each ramekin filled with the fruit.
Cooking
Place the ramekins in the oven, preheated to 356°F (180°C), and bake until the top of the crumble is golden brown. This dessert can be served warm or cold, depending on your preference.
Enjoy this sweet and tangy treat, perfect for a cozy dessert at home!
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Sophia Harris is a lifestyle contributor at Lady and The Track, where she writes about both fashion and recipes. With a passion for combining style and culinary expertise, Sophia brings a unique perspective to the team. She loves to explore how food and fashion intersect in daily life, offering readers tips on everything from creating stylish outfits to preparing trendy meals. Sophia’s articles are full of practical advice and creative inspiration for fashionistas and food lovers alike.