\nEasy<\/p>\n
\nServes 4<\/p>\n
\n40 minutes<\/p>\n
\n30 minutes<\/p>\n
\n1 hour 10 minutes<\/p>\n
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.<\/p>\n
– Rhubarb: 500 g
\n– Strawberries: 250 g
\n– Agave syrup: to taste, based on the sweetness of the fruit
\n– Flour: 20 g
\n– Almond powder: 20 g
\n– Sugar: 20 g
\n– Almond paste: a few teaspoons<\/p>\n
\nBegin 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.<\/p>\n
\nNext, 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.<\/p>\n
\nPlace the ramekins in the oven, preheated to 356\u00b0F (180\u00b0C), and bake until the top of the crumble is golden brown. This dessert can be served warm or cold, depending on your preference. <\/p>\n
Enjoy this sweet and tangy treat, perfect for a cozy dessert at home!<\/p>\n\n\n